It’s the most festive time of year. Lights line the streets, holiday music plays on repeat for the whole month, and a merry spirit fills the air. That’s right. It’s Halloween. Sweeten your holiday with these perfectly porous treats!

Here’s what you’ll need for this recipe. Don’t worry – the measurements are listed in the recipe too, so you don’t have to worry about glancing up and down over and over.

• 1 ¾ cup of sugar
• ½ cup of honey
• ½ cup of water
• 1 tablespoon of baking soda
• About a quarter of a bag of chocolate chips
• A pinch of salt, plus extra for coating

Before anything else, prepare your tools. Cover a 9×9 pan with parchment paper, and set a whisk and spatula beside the pan. Put a large baking sheet under the pan in case the honeycomb spills out. In a large pot, bring 1 ¾ cup of sugar, ½ cup of honey, a pinch of salt, and ½ cup of water to a boil. Check the temperature constantly. Once the mixture is around 300 degrees, quickly pour 1 tablespoon of baking soda into the mixture and stir. Too little stirring will give the honeycomb uneven flavoring, and too much stirring will knock the air out and make your candy flat. Once just combined, pour the mixture into the pan. Don’t worry about it seeming too full—over time, the mixture will deflate to a regular volume. Allow the honeycomb to cool for a few hours, or until it is fully solid. Do NOT touch the mixture until it is cool—it will be incredibly hot, and can easily burn you if you aren’t careful.

Once the honeycomb is done, break it into small pieces. Set aside. Place a wire rack above parchment paper. Pour a quarter of a bag of chocolate into a small bowl. Microwave for thirty seconds, and stir. Microwave for another thirty seconds and stir again. Repeat until fully melted. Dip the honeycomb chunks into the chocolate. Rest it on the wire rack, and decorate while the chocolate is not yet solidified—I used sea salt, but you can do whatever you like. Let the chocolate cool. If you’d like, pour the extra melted chocolate onto another sheet of parchment paper and decorate that too for some chocolate bark. Once the chocolate is fully cool, store the snacks or dig in! Keep in mind that it’s best these treats sit out of trick-or-treating. For some, just being made in a kitchen with certain ingredients can cause problems. It’s important to make sure everyone can have a good Halloween! Plus, there is a silver lining… it’s more for you and your friends to enjoy.