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
299 Ratings
- 5 star values: 36
- 4 star values: 37
- 3 star values: 144
- 2 star values: 59
- 1 star values: 23
Martha Stewart Member
Rating: 5 stars
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. :)
Martha Stewart Member
Rating: Unrated
Yummy, I can`t wait to make it. thanks Martha
Martha Stewart Member
Rating: Unrated
@ Joni 12, I believe the tag in the picture says : From Steph. (short for Stephanie)
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Martha Stewart Member
Rating: Unrated
Ummm... did the tag mean to say "from STAFF", not Staph?
Martha Stewart Member
Rating: Unrated
use really good pans or lets it will taste burnt.fresh baking soda works rreally good if it dosnt look spongy.
Martha Stewart Member
Rating: Unrated
this should only be heated to 280 degrees
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Martha Stewart Member
Rating: Unrated
this should only be heated to 280 degrees
Martha Stewart Member
Rating: Unrated
Yes, it should only be heated to 280-285 degrees, that's why it tasted burnt....
Martha Stewart Member
Rating: Unrated
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...
Martha Stewart Member
Rating: Unrated
I am quite experienced at making brittle, and this one tasted burnt. I was very disappointed. The texture is beautiful though.
Martha Stewart Member
Rating: Unrated
@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.
Martha Stewart Member
Rating: Unrated
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?
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
@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
Martha Stewart Member
Rating: Unrated
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?
Martha Stewart Member
Rating: Unrated
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
Martha Stewart Member
Rating: Unrated
Does anyone know where I can purchase the thermometer Martha used. I've searched online and cannot find it.
Martha Stewart Member
Rating: Unrated
I made the honey brittle today and it turned out soft not hard/brittle? Any suggestions on what I did wrong?
Martha Stewart Member
Rating: Unrated
Terry, It appears to me to be a typo. It should read one and a half cups of sugar.
Martha Stewart Member
Rating: Unrated
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!
Martha Stewart Member
Rating: Unrated
what is a 12th cup of sugar? the brittle recipe says add 1 and 1/12 cup sugar ???? hummmmmmm