Line a baking pan (about 8x8 inches or similar) with parchment paper, ensuring it covers the bottom and sides. Lightly grease the parchment paper with cooking spray or oil.

In a medium saucepan, combine the granulated sugar, light corn syrup, and water. Stir gently to combine the ingredients.

Place the saucepan over medium heat. Stir the mixture occasionally until the sugar has completely dissolved. Once dissolved, stop stirring and allow it to boil.

Use a candy thermometer to monitor the temperature. Allow the mixture to boil until it reaches a temperature of around 300°F (150°C) – this is referred to as the hard crack stage. This process typically takes about 8-10 minutes.

Once the mixture reaches 300°F, remove it from the heat. Quickly sprinkle in the baking soda and stir vigorously. Be careful, as the mixture will bubble up and become frothy. If using, add the vanilla extract and a pinch of salt.

Immediately pour the honeycomb mixture into the prepared baking pan. Do not spread it out or touch it too much; let it spread naturally.

Allow the honeycomb to cool completely at room temperature for at least 1 hour. It will harden as it cools.

Once cooled and hardened, lift the honeycomb out of the pan using the parchment paper. Break it into desired pieces using your hands or a mallet.

Store the honeycomb in an airtight container at room temperature. It’s best enjoyed fresh but can last for a couple of weeks.