Cut ¼ inch off from each end of each orange. Then score the skin into quarters. Press gently yet firmly into the orange peels with a knife until there is a bit of a pop and you go through the white pith of the orange. Make sure to stop before hitting the orange fruit.
Then, using your hands, remove the skin from the orange, including the pith (white part). You should have 8 larger pieces of orange peel.
Cut the peels into ¼ inch strips.
Put the strips of orange peels into a large pan, fill the pan with water and bring it all to a boil. Once the water is boiling, cook for 20 minutes, drain using a colander/strainer and set aside.
Mix, 1 cup of water and 1 cup of honey in a large pan and heat on the stove top over high heat until the mixture boils ( about 1-1.5 min), then lower the heat to medium high and cook for 5 minutes. Lower the heat to medium and cook for another 5 mins. Make sure to mix periodically at the start, and then to mix it often to keep the bubbles down. The result will be a golden syrup.
Add the peels to the syrup and heat over low-medium. Let everything simmer for 45 minutes. (check regularly to make sure that there is always a little bit of syrup in there... if it runs out, it will burn)
The candied orange peels are done when they are translucent.
Remove the orange peels from the pan, and lay them out to dry on parchment paper for about 10 mins.