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1
Line a large baking tray with greaseproof paper.
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2
Combine the sugar and honey in a medium sized saucepan. If in doubt, use a bigger pan than you think you're going to need. Once you add the bicarbonate of soda things are going to get substantially bigger very quickly.
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3
Keep over a medium heat until you have a rich, rust-coloured caramel. Swirl if necessary but do not stir it (see note above).
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4
Remove from the heat and quickly whisk in the bicarbonate of soda. The caramel will bubble up furiously; don't be put off, quickly pour it on to your prepared baking tray, scraping everything that you can out of the pan. Sprinkle over the sea salt as liberally as your taste buds allow. If you're going to drizzle some chocolate over the top, do this once it's cooled.
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5
At this stage, you may be thinking that you've just ruined your favourite pan for a sugary treat. Panic not. If you soak the pan in water for half an hour or so the caramel that had seemed cemented on to the pan will rinse right off.
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6
Once the hokey pokey is cool, break in to pieces and either eat within a couple of hours or seal it up in an airtight bag or tupperware. If you leave it exposed to the air, the same magic which made your pan so easy to clean will ruin your sugary treat: water will absorb from the air and it will go sticky and oozy.
