Honeycomb Brittle
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Martha Stewart Living, December 2010
- Yield Makes 1 sheet (about 9 by 11 inches)
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Ingredients
- Vegetable oil, cooking spray
- 1 1/2 cups sugar
- 1/4 cup honey
- 1/4 cup water
- 1 tablespoon baking soda
Directions
-
Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar, honey, and water to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 300 degrees. Remove from heat, and whisk in baking soda until
combined and mixture bubbles. Gently pour mixture
onto baking sheet without spreading. Let cool. Break
into pieces.
Cook's Note
Brittle can be stored in an airtight container at room temperature for up to 1 week.
Yummy, I can`t wait to make it. thanks Martha
@ Joni 12, I believe the tag in the picture says : From Steph. (short for Stephanie)
Ummm... did the tag mean to say "from STAFF", not Staph?
use really good pans or lets it will taste burnt.fresh baking soda works rreally good if it dosnt look spongy.
this should only be heated to 280 degrees
this should only be heated to 280 degrees
Yes, it should only be heated to 280-285 degrees, that's why it tasted burnt....
It does look like a typo with the 1 1/12 cup sugar, BUT I tried it that way with 1 cup and one third of a 1/4 cup. I first calibrated my candy thermometer and found it was running 8 degrees low, so I only heated the recipe to 292 F. make sure to stir constantly and it turned out great! Be sure to have your pan right next to the stove because the baking soda makes it over flow!!! I had a big mess to clean up, but what made it on the pan was delish! I want try this with dark chocolate...
I am quite experienced at making brittle, and this one tasted burnt. I was very disappointed. The texture is beautiful though.
@TLHoover: The size it will make is approximately 9X11, but you will want to use a larger cookie sheet than the size it makes since it will probably spread in an odd shape. Also so you have enough room to be able to peel it up once cooled.
Has anyone noticed that it says under ingredients makes 1 sheet (about 9 by 11 inches), but first thing in directions it says, Coat 12-by-17 in rimmed baking sheet? That is not exactly a double the ingredients, so I was wondering what people did to adjust, if anything?
I don't know if I burned it or what but it just did not turn out as delicious as I thought it might. It looked beautiful though.
@redrayn my dad has one (that's how i recognized it). It's called a thermometer gun. check it out at amazon.com or ur local automotive shop. it's not a conventional kitchen tool but it seems that everyone finds new ways to use things that it wasn't originally made for
I have tried this twice and both batches burnt. The first attempt I cooked until 300 degrees the second time I cooked until it was 290 degrees. Anyone have the same problem?
just made 3 batches .. it was so easy im sure martha swears by her fancy thermometer but i just bought a cheap one at the grocery store and it turned out great .... in one batch i put fresh ginger its so yummy honey and ginger.... MJBailey you may just need a new thermometer if you dont get to 300 f. it will not give you the break you want
Does anyone know where I can purchase the thermometer Martha used. I've searched online and cannot find it.
I made the honey brittle today and it turned out soft not hard/brittle? Any suggestions on what I did wrong?
Terry, It appears to me to be a typo. It should read one and a half cups of sugar.
In the UK they call this Hokey Pokey Nigella Lawson has a very easy recipe for it. You just have to find Golden Syrup, I've seen it at Cost Plus and it just might be at Whole Foods too. My husband likes to hammer it up and dip pieces in melted milk chocolate and let's it harden to make it like a Cadbury Crunch bar. Mmmmm! Do a search for Nigella Lawson Hokey Pokey for her recipe. It's sooooo good!
what is a 12th cup of sugar? the brittle recipe says add 1 and 1/12 cup sugar ???? hummmmmmm