Prepare the Baking Sheet:

• Thoroughly coat the bottom of a rimmed baking sheet with 3 tbsp confectioners’ sugar, spreading it evenly to prevent the candy from sticking.

• Tip: Use a rimmed sheet (e.g., 13×9-inch) to contain the candy, and shake the pan to distribute the sugar evenly.

Mix Baking Soda and Citric Acid:

• In a small bowl, combine 1½ tsp baking soda and ¼ cup citric acid, mixing gently with a spoon to combine without activating the reaction.

• Set aside, ensuring the mixture stays dry until needed.

• Tip: Mix lightly to avoid premature fizzing, and keep the bowl covered in humid environments to prevent moisture absorption.

Heat the Sugar Mixture:

• Clip a candy thermometer to the side of a large, heavy-bottomed saucepan, ensuring the tip doesn’t touch the bottom, or have an instant-read thermometer ready.

• Combine 2 cups granulated sugar, ⅓ cup honey, and ⅓ cup water in the saucepan, stirring over medium heat until the mixture begins to dissolve, about 2–3 minutes.

• Stop stirring once the mixture starts boiling and let it bubble vigorously, monitoring the temperature closely.

• If sugar granules stick to the pan’s sides, brush them down with a slightly wet pastry brush to prevent burning.

• Heat until the mixture reaches 295–300°F (146–149°C), about 8–10 minutes, then immediately remove from heat.

• Tip: Watch the thermometer closely, as the temperature rises quickly near the end; remove promptly to avoid scorching.

Add Baking Soda, Citric Acid, and Coloring:

• Quickly stir in the baking soda and citric acid mixture and a few drops of gel or liquid food coloring (to desired intensity) using a whisk.

• Whisk vigorously for 5–10 seconds until fully combined, working fast as the candy begins to set and foam slightly from the reaction.

• Tip: Move swiftly to incorporate the ingredients before the candy hardens, and expect some fizzing as the baking soda reacts.

Spread on the Baking Sheet:

• Pour the hot candy mixture onto the prepared baking sheet, tilting the pan to spread it as evenly as possible across the surface.

• Immediately sprinkle the remaining 2 tsp citric acid evenly over the top of the candy while it’s still wet (it won’t stick once set).

• Don’t worry if the candy looks uneven, lumpy, or speckled; it will be crushed later.

• Tip: Pour quickly to capture the fizzing reaction, and use a spatula to guide the candy if needed, but avoid over-spreading to preserve the bubbles.

Let It Set:

• Allow the candy to cool and set at room temperature for 20–60 minutes, depending on your kitchen’s heat and humidity.

• Test readiness by breaking off a corner; it should be brittle and snap easily. If soft or sticky, let it set longer.

• Tip: Place the baking sheet in a cool, dry area to speed setting, and avoid touching the candy until fully hardened.

Break and Crush:

• Break the set candy into large shards with your hands or a knife to make it easier to handle.

• Transfer the shards to one large freezer bag (or divide between two smaller bags), force out excess air, and seal tightly.

• Gently roll a rolling pin over the bag(s) to crush the candy into small, Pop Rock-sized pieces, about the size of coarse sugar grains.

• Tip: Crush gently to avoid pulverizing into powder, aiming for small chunks that retain the popping texture.

Store and Serve:

• Transfer the crushed candy to airtight containers or jars, storing at room temperature away from direct sunlight or heat sources.

• Serve as a fun snack, dessert topping, or party favor, enjoying the fizzy, popping sensation.

• Tip: Store in small portions for freshness, and seal tightly to preserve the popping effect, which may diminish with prolonged exposure to air.