Whisk together eggs, butter, 1 tsp sugar until foamy. Add baking powder. Add flour. Work the mixture into a soft dough with your hands. Divide dough into 4 pieces. On a floured surface, roll each piece into a rope about the width of your index finger and 30 cm long. Cut the ropes into 3 cm pieces. Toss the pieces with enough flour to dust them lightly and shake off excess flour. Heat oil to 375 degrees in a deep fryer. Fry the struffoli a few handfuls at a time until they puff up and are golden brown. Using a slotted spoon, transfer to a paper towel to drain.
Combine the honey and the half cups sugar in a large saucepan over low heat. Stirring until the sugar has dissolved. Keep warm over low heat. Add the fried balls, a few at a time, and turn them with a wooden spoon to coat on all sides. Transfer the balls to a large platter and mound them into a pyramid, shaping with wet hands. Sprinkle with the colored sprinkles and let stand for 1 to 2 hours. Then just break off some pieces with your hands to eat.