Prepare a baking sheet by lining it with parchment paper.

In a small bowl, whisk together the baking soda, cocoa powder, and sea salt. Top with the the cacao nibs and butter and set aside.

Stir the honey and water together in a heavy bottomed pot with a lid until combined. Add the sugar in the center of the pot being careful not to get sugar on the sides of the pot. Do not mix.

Cover with a lid and bring to a boil over high heat. When the mixture comes to a boil, remove the lid and boil the mixture until you see it start to change color. Turn down the heat to medium and then start checking the temperature. You want to get the caramel up to 300 degrees F.

As soon as it hits 300 degrees F, turn off the heat and add the cacao nib mixture, stirring quickly to combine. Scrape the mixture out into the prepared baking sheet and spread the brittle to an even thickness.

Let the chocolate brittle cool completely and then break it up into pieces.