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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.

Source: Martha Stewart Living, December 2010



Cook's Notes

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

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How would you rate this recipe?
  • poetryfunel
    26 NOV, 2015
    I made this after trying two other recipes, and i didn't have a candy thermometer. It turned out amazing! Now i have two boxes of honeycomb pieces to use in honeycomb ice cream. :)
  • Dawn from new zealand
    15 MAR, 2013
    Yummy, I can`t wait to make it. thanks Martha
  • EHarmon
    23 DEC, 2012
    @ Joni 12, I believe the tag in the picture says : From Steph. (short for Stephanie)
  • Joni 12
    18 DEC, 2012
    Ummm... did the tag mean to say "from STAFF", not Staph?
  • Lise Gaudet-kennedy
    15 DEC, 2012
    use really good pans or lets it will taste burnt.fresh baking soda works rreally good if it dosnt look spongy.
  • glorybees7
    6 NOV, 2012
    this should only be heated to 280 degrees
  • glorybees7
    6 NOV, 2012
    this should only be heated to 280 degrees
  • glorybees7
    6 NOV, 2012
    Yes, it should only be heated to 280-285 degrees, that's why it tasted burnt....
  • katherinejustine
    10 JUL, 2012
    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...
  • Brandi77
    15 JAN, 2011
    I am quite experienced at making brittle, and this one tasted burnt. I was very disappointed. The texture is beautiful though.

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