Line 2 flat baking trays with baking paper. Refrigerate until ready for use.
Combine sugar, glucose syrup and water in a medium saucepan. Cook over low heat, stirring with a wooden spoon until sugar is completely dissolved.
Once dissolved, increase the heat to medium-high, and bring to the boil (do not stir) then educe the heat to low. Boil gently for 15 minutes, or until mixture has reached hard crack stage (149C to 154C). To test for hard crack, drop a spoonful of toffee into a bowl of cold water. Allow to cool then remove from water. The mixture is ready if the toffee is brittle.
When the toffee is ready, remove saucepan from heat. After removing the trays from the fridge, drop tablespoons of mixture onto the baking trays.
Using a toothpick, swirl the food colouring gently through the centre of each lollypop.
While mixture is still warm, press a lollypop stick into the centre of each circle and scatter with noodles, pressing in gently.