How to make "honeycomb" less sticky?
Remember your stages of sugar boiling and how they come out, if it's too sticky or soft it is probably down to too low a final temperature (wrong texture) or more likely too much golden syrup.

Be sparing with the golden syrup / glucose syrup, the sucrose will set in to hard sugars, but the glucose/inverted sugar syrup acts as a crystallisation inhibitor, vinegar can be used to similar effect (though does not enrich the flavour so).  It sets too, but I find too much can lead to weeping.

Also, I have heard that an overly humid environment can be a problem.  People used to say not to cook toffee on a humid day.