Total Calories: 1,880
Butter a jelly roll pan. In a heavy 1-quart saucepan, stir sugar, honey, water and butter. Stirring occasionally over medium heat, cook until sugar dissolves. To remove sugar crystals, wash down sides of saucepan with a pastry brush dipped in hot water and shaken. Place candy thermometer in mixture, being sure bulb is covered with syrup but not touching bottom of pan. Without stirring, cook until temperature reaches 290° * or soft crack stage Pour into jelly roll pan let stand for 10 minutes or until cool enough to handle.
Sprinkle with vanilla and food color. With buttered fingers, shape mixture into a ball and stretch it into a long rope double it over and pull mixture again (A). Continue until a light auburn color and a twisted rope holds its shape. Divide in half set one portion aside. Continue pulling other portion until a pale buff color. Twist the two strands together (B). With buttered kitchen shears or a large knife, cut into bite-size pieces (C).
Wrap pieces individually in waxed paper or toss pieces in powdered sugar. Store in an airtight container in the refrigerator.