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1
Place the baking soda in a small bowl and line a baking sheet with parchment paper. Set aside.
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2
In a large heavy-bottomed saucepan (not less than 2 1/2 quart capacity), combine sugar, corn syrup and water. Heat over medium heat, stirring, until the sugar is dissolved.
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3
Without stirring, bring syrup to a boil. Continue to cook without stirring, using a pastry brush dipped in water to wash down side of saucepan (this is to wash away stray sugar crystals and prevents the syrup from crystallizing), until caramel turns a very light golden color.
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4
Remove caramel from the heat and whisk in the baking soda for 3 to 5 seconds; the caramel will start to bubble and swell. Pour bubbling caramel onto the lined baking sheet. Allow to cool, undisturbed, until room temperature.
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5
Melt the chocolate in the top of a double boiler or in a metal mixing bowl set over a saucepan of simmering water (make sure bowl doesn't touch water). Using a clean, dry pastry brush or the back of a spoon, spread melted chocolate over the honeycomb in an even layer. Sprinkle chopped salted peanuts all over. Let chocolate cool until set.
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6
Break candy in large chunks and serve. The honeycomb will keep, stored in an airtight container at room temperature, for up to 5 days.
