Gather hickory bark from hickory trees. In a large sink, rinse and clean the bark.

On a sheet pan, spread out the hickory bark and bake in a 350-degree oven for about 30 minutes.

Remove the bark to a large stockpot and cover with water. Boil the bark for 30 minutes. Drain the bark in a colander over a large bowl to capture the liquir. Weigh the remaining liquid from the bark mixture and return it to the stock pot. On a scale, weigh out the same amount of sugar as liquid and add to the stockpot. Add the honey and bring the mixture to boil. Lower the temperature and simmer until desired thickness (about 2 hours) or until it coats the back of a spoon.

Ladle the syrup into mason jars or the container of your choice and store in the refrigerator for up to 3 months.