Honeycomb Brittle With Chocolate And Sea Salt Recipe

How to make it

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• 1. Lightly grease a 9x1 3-inch cake pan. Line the bottom and sides with parchment paper.
• 2. In a small bowl, sift the baking soda and cream of tartar; set the mixture aside.
• 3. In a medium saucepan, add the sugar, corn syrup, honey, and ¼ cup water. Swirl with your fingers to combine. Using clean, wet fingers, brush away any sugar remaining along the sides of the pan.
• 4. Set over medium-high heat and bring to a boil.
• 5. Cook without stirring until the syrup reaches 325°F on a candy thermometer, 18–22 minutes.
• 6. Remove from the heat and wait until the bubbling has subsided, 10–15 seconds.
• 7. Briskly whisk in the baking soda mixture; while the candy is still foaming, pour it into the prepared pan.
• 8. Let rest at room temperature without jostling or moving the pan until fully cooled and crisp, 30–40 minutes.
• 8. Meanwhile, make the chocolate topping: In a small heatproof bowl,
• 9. Add the chocolate and coconut oil.
• 10. Bring a small saucepan of water to a boil, then turn off the heat and set the bowl over the pot.
• 11. Stir until evenly melted and blended. Remove the bowl from the saucepan, wiping any water from the bottom. Set aside to cool slightly.
• 12. Line a large baking sheet with parchment.
• 13. Lift the honeycomb out of the pan, break into 1- to 2-inch chunks, and spread the pieces out over the baking sheet.
• 14. Drizzle the chocolate mixture over the candy, and sprinkle with flaky sea salt.
• 15. Set aside until the drizzle has set, then serve, or transfer to an airtight container and store for up to 1 week (keep in mind that less time is needed in a humid environment).