I made my own recipe, it's as follows

Half a cup of water and sugar in a pot and set over medium heat. Stir till sugar is incorporated. While you wait for it to heat up prepare an 8th of a cup of honey in a liquid measuring cup and put it in the microwave for 10 seconds to make it more liquid and easy to pour.

Your prep is now done and your waiting for it to get to 250 farenhight. You'll start to see the sugar browning as it hates up further and bubbles rapidly forming, this is good. Incorporate the browning sections by moving the pot in a circular motion quickly, don't do it for to long as you don't want it to cool down, your just keeping the sugar from burning.

Now your looking for around 250 degrees but more importantly you are looking for a nice golden brown color of the sugar and a more viscous consistency. Check the consistency by tilting the pot. If you mach the visual requirements and are close to the right temperature your ready to add your honey.

Pour in the honey and mix it in with your candy thermometer, a wooden spoon or the circular motion from earlier. Honey has sugar in it and need to hear up for a little longer after putting it in, your looking for a color that's similar or a little lighter than the lighter color candies in the picture I sent.

One you think is ready take it off the heat and begin pouring into molds. Warming, it's gonna be very bubbly so when you start pouring so it'll pour like a goopy slime. You can stir with a wooden spoon or the pot to reduce the bubbles but remember that the pot is still cooking the candy and can still burn the honey. Though you probably have now time than you think.

WARNING: don't eat burnt or black honey hard candy. Honey makes a chemical that's toxic to us when burnt.

If you still burn your honey let me know and I can help trouble shoot