Food & Cooking Recipes Dessert & Treats Recipes Seeded Honeycomb Brittle Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Kate Mathis Prep Time: 25 mins Total Time: 1 hrs 25 mins Servings: 15 Candied honey studded with pumpkin, sunflower, sesame, and poppy seeds make up these sweet-and-salty bars. Ingredients ⅓ cup pepitas (hulled pumpkin seeds) ¼ cup raw sunflower seeds 3 tablespoons sesame seeds 1 tablespoon poppy seeds Vegetable-oil cooking spray, for baking sheet 2 cups sugar ⅓ cup honey 1 tablespoon plus 1 teaspoon baking soda Flaky sea salt, such as Maldon, for sprinkling Directions Heat a large skillet over medium-high; add pepitas and cook, shaking skillet constantly, until darkened and beginning to pop, about 2 minutes. Transfer to a plate. Add sunflower seeds to skillet and cook, shaking constantly, until golden and beginning to pop, about 1 minute. Transfer to plate with pepitas; let cool. Reduce heat to medium. Add sesame seeds to skillet and cook, shaking constantly, until golden, about 1 minute. Transfer to plate; let cool completely. Add poppy seeds to plate; stir to combine. Coat a 12-by-17-inch rimmed baking sheet with cooking spray. In a medium saucepan, bring sugar, honey, and 1/3 cup water to a boil over high, stirring until sugar and honey are dissolved. Reduce heat to medium-high and boil, without stirring, until a candy thermometer registers 300 degrees. Remove from heat, add baking soda, and whisk vigorously just until incorporated, 2 to 3 seconds. Pour mixture onto prepared baking sheet (do not spread; it will flow out to fill sheet). Immediately sprinkle with seed mixture and flaky salt. Let cool completely. Break into pieces; serve. Brittle can be stored in an airtight container up to 1 week. Rate it Print