Honeycomb Brittle

Baking soda is the secret to achieving an airy texture. Whisking it in at the last minute gives the brittle its namesake appearance. Honey is used to sweeten the caramel.

  • Yield: Makes 1 sheet (about 9 by 11 inches)
Honeycomb Brittle
Recipe continues below this recipe video

Source: Martha Stewart Living, December 2010


  • Vegetable oil, cooking spray
  • 1 1/2 cups sugar
  • 1/4 cup honey
  • 1/4 cup water
  • 1 tablespoon baking soda


  1. 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, add baking soda, and stir once with whisk, just until incorporated. Gently pour mixture onto baking sheet without spreading. Let cool. Break into pieces.

Cook's Notes

Brittle can be stored in an airtight container at room temperature for up to 1 week.


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