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Honeycomb Brittle

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.

Martha Stewart Living, December 2010 http://www.marthastewart.com/342508/honeycomb-brittle
2.85185
Rated
57.037100(35)35
  • Yield Makes 1 sheet (about 9 by 11 inches)

Ingredients

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

Directions

  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, 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.

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