Line a baking sheet with parchment paper and spray both the pan and the paper with cooking spray; set aside.
Heat honey in a saucepan over medium heat until a candy thermometer reads 240Â°F, about 2 minutes. Add remaining ingredients and cook until the thermometer reaches 305Â°F, about 15 minutes more.
Remove from heat, pour onto baking sheet, and let cool to room temperature. Place in the refrigerator until hard, about 10 minutes more. Break into bite-size pieces and keep refrigerated until ready to serve.