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Category: Desserts

Honeycomb candy

Honeycomb candy
Anne Cusack / Los Angeles Times

For many years I’ve made cookies for the holidays. Lots and lots of cookies. For gifts, for parties, sometimes just to have around the house. To keep it interesting, I might tweak the recipes or change up the varieties. Fun, ... Read more

Total time: 45 minutes, plus cooling time for the honeycomb | Makes 2 generous pounds honeycomb
Note: Hot sugar is sticky and can easily burn you. Be careful when handling, and wear heat-resistant “sugar gloves” if desired to protect your hands.
  • 2 cups sugar
  • 1/3 cup honey
  • 1/3 cup corn syrup
  • 1/3 cup water
  • 1 heaping tablespoon baking soda
  • 1 to 1 1/2 pounds semisweet chocolate chips
  • 1/2 to 1 cup fine-chopped toasted almonds, optional

Step 1Line a rimmed baking sheet with greased parchment paper or a silicone baking mat.

Step 2In a large, heavy-bottom saucepan, combine the sugar, honey, corn syrup and water and bring the mixture to a boil over medium-high heat. Continue cooking until a candy thermometer reaches 300 degrees, then slowly whisk in the baking soda (be careful, the mixture will bubble dramatically and increase to approximately 4 times its original volume).

Step 3Pour the mixture onto the baking sheet and set the sheet aside until the honeycomb is cooled to room temperature, about 30 minutes.

Step 4While the honeycomb is cooling, melt the chocolate. Place the chocolate in a bowl set over a simmering bowl of water, stirring, until the chocolate is melted; alternatively, melt the chocolate in batches in a glass bowl in the microwave, stirring every 10 seconds or so until the chocolate is fully melted.

Step 5Break the honeycomb into bite-sized pieces. Using two forks, carefully dip each piece in the melted chocolate to coat, gently shaking each piece to remove the excess chocolate. Place the pieces on a parchment- or silicone-lined baking sheet to cool. If desired, sprinkle the freshly coated honeycomb with chopped nuts for decoration. Store the pieces on parchment or wax paper in an airtight container in a cool, dry place.

Each of 32 (1-ounce) servings:
Calories 144; Protein 1 gram; Carbohydrates 27 grams; Fiber 1 gram; Fat 5 grams; Saturated fat 3 grams; Cholesterol 0; Sugar 25 grams; Sodium 120 mg
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