Line a baking sheet with parchment paper and grease a small spoon or scoop with butter; have all ingredients measured and ready.

In a heavy-bottomed saucepan over medium heat, combine 1 cup granulated sugar and 3 tablespoons unsalted butter, stirring constantly until melted and smooth, about 3 minutes.

Attach a candy thermometer and cook the caramel, stirring gently, until it reaches 300 to 310°F (hard-crack stage), about 5 to 7 minutes.

Remove from heat and immediately stir in 1 tablespoon baking soda and a pinch of sea salt until the mixture foams and turns light golden.

Quickly spoon small portions onto the prepared parchment paper, allowing each to spread into a rough disc; work within one minute before it sets.

Do not press or shape the discs while still hot; let them set naturally into bumpy honeycomb textures.

Allow the candies to cool at room temperature for at least 10 minutes until fully hardened and crisp.

Serve immediately or store in an airtight container at room temperature or refrigerate to maintain crispness.