Bloom the gelatin first. Pour the 80 g (⅓ cup) of cold water into a large heat-safe bowl. A metal stand mixer bowl is ideal, but check yours can take hot syrup, because some mixer bowls are plastic. Sprinkle the 16 g of gelatin evenly over the surface, scattered rather than dumped in one pile. Let it sit 5 to 10 minutes, until it looks like wobbly jelly with no dry powder left.
Start the syrup. In a 2- to 3-quart saucepan, combine the honey, the 80 g (⅓ cup) of water and the salt. Stir just enough to combine.
Boil about 10 minutes, to 240°F (115-118°C). Once it comes to a boil, stop stirring. Keep an eye on it, because honey climbs the pan fast. No thermometer? See the next section.
Pour the syrup over the gelatin. With the mixer on low, add the hot syrup in a thin stream down the side of the bowl, not straight onto the whisk. The heat melts the bloomed gelatin as it goes.
Turn to high and whip 5 to 10 minutes. It goes from amber liquid to a white, glossy mixture that triples in volume. It's ready when lifting the whisk pulls a thick ribbon that falls slowly and sits on the surface for a second before sinking.
Scrape into the pan. A 6x8-inch pan lined with greased parchment. Work fast, it firms up quickly, and smooth the top with a greased spatula.
Let it sit 6 hours or overnight. Room temperature, uncovered. There's no shortcut here.
Turn out and cut into cubes with a long greased knife.
Toss in the coating so they don't stick to each other.
