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Honeycomb Brittle

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“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.”
READY IN:
15mins
YIELD:
1 sheet
UNITS:
US

Ingredients Nutrition

Directions

  1. Coat a 12-by-17-inch rimmed baking sheet with cooking spray.
  2. Bring sugar, honey, and water to a boil in a medium saucepan, stirring constantly.
  3. Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 300 degrees.
  4. Remove from heat, and whisk in baking soda just until combined and mixture bubbles.
  5. Gently pour mixture onto baking sheet without spreading. Let cool.
  6. Break into pieces.
  7. Brittle can be stored in an airtight container at room temperature for up to 1 week.

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