Sunday, December 30, 2012

Adventures in Holiday Baking - Part 5

I was hoping to postpone this final holiday themed treat post until after I could deliver Miss Jillian Pine her box of holiday goodies, seeing that her love of honeycomb candy inspired this final confection, but alas, my surprise will have to be ruined.  [Thank you snowstorms and stomach bugs.]

Have you ever had a Crunchie bar?  It's a chocolate coated version of my honeycomb brittle - a light, air bubble infused sweet confection that literally melts in your mouth and well, resembles a honeycomb.

Honeycomb Brittle

Nonstick cooking spray
1 1/2 cups of raw cane sugar
1/2 cup honey or Lyle's Golden Syrup (depending on preference - Lyle's will yield a buttery taste)
1/4 cup water
1 tablespoon baking soda

- Spray a rimed baking sheet with your nonstick cooking spray
- Combine sugar, honey (or syrup) and water to a boil in a large sauce pan (use a pan larger than you think you need)
- Stir the mixture constantly and reduce the heat to a high simmer.  Bring the mixture up to 300 degrees (using a candy thermometer to track).
- Remove from the heat and whisk in the baking soda.  The mixture will bubble up and expand to about 4 times it's original volume.
- Pour onto your greased baking sheet and allow to cool 2-3 hours before breaking.
- Gently tap the brittle with a hammer to break it into pieces and serve or package.

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