HONEYCOMB BRITTLE
A Martha Stewart recipe. 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.
Provided by Robs415
Categories Candy
Time 15m
Yield 1 sheet
Number Of Ingredients 5
Steps:
- 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 just until combined and mixture bubbles.
- Gently pour mixture onto baking sheet without spreading. Let cool.
- Break into pieces.
- Brittle can be stored in an airtight container at room temperature for up to 1 week.
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Naimah Aikins
[email protected]This is the best honeycomb brittle recipe I've ever tried. It's so simple to make and it always turns out perfectly.
Abby Pryor
[email protected]I made this brittle for a party last weekend and it was a huge success. Everyone loved it!
Unais Khan
[email protected]This brittle is so delicious! It's the perfect treat to enjoy with a cup of coffee or tea.
Private Miller17
[email protected]I love how easy this recipe is to follow. I'm not a very experienced baker, but I was able to make this brittle without any problems.
Mergime Asllani
[email protected]This honeycomb brittle is the perfect combination of sweet and crunchy. It's so easy to make, and it's always a hit with my family and friends.