Grease and line with parchment paper a 9×13 non-stick baking pan. Parchment paper must be lined 1 ½ inches up the sides. 

Place water, sugar and Karo syrup in a large pot over high heat; do not stir. Bring to a boil until it reaches 285° F on a candy thermometer. Stir in honey and continue to boil until the mixture reaches 300°F. Remove pot from heat.  Add baking soda and cream of tartar and stir with a wooden spoon until mixture begins to rise. It will resemble foam. Working quickly and carefully, pour foamy mixture into prepared pan. Do not stir. Mixture will spread evenly on its own. 

Place pan undisturbed in a cool area of your kitchen and let mixture set and cool; about 120 minutes. Pull up from the parchment paper to remove from pan. Place candy on a large cutting board and crack into pieces with a wooden spoon handle or rolling pin. Candy can be stored in a container with tight lid or a zip bag for up to 4 weeks.