Honeycomb Candy

A bowl of homemade honeycomb brittle candy

Print Recipe

5 from 23 votes

Sweet, crunchy and fun to make, and perfect as a garnish for ice cream.

Prep Time5

Cook Time15

Cooling time1

Total Time1 20

Course: Candy

Cuisine: American

Keyword: candy, dessert

Servings:

Calories: 71kcal

Author: Tricia

Equipment

candy or instant read thermometer

Ingredients

1 ½ cups granulated sugar (335g)
¼ cup honey (90g or 3oz)
¼ cup water (60g or 2oz)
1 tablespoon baking soda

Instructions

Lightly spray a large baking sheet with vegetable cooking spray. Set aside.
In a medium-large, heavy bottomed saucepan combine the sugar, honey and water. Bring the mixture to a boil over high heat, stirring constantly.
Reduce the heat to medium-high and continue cooking and stirring until the mixture darkens and reaches 300°F.
Remove from the heat and immediately add the baking soda. Quickly whisk the mixture, just until blended. The honeycomb will grow in volume by almost 3 times its' original size, so be careful.
Immediately pour the hot candy onto the prepared baking sheet. Do not spread or touch the candy. Let the honeycomb cool completely before breaking into pieces.
Store the honeycomb brittle in an airtight container at room temperature for up to a week.

Notes

Recipe by Martha Stewart

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition