Honeycomb Brittle Recipes

Steps:

• Grease an 8-inch square cake pan. Fill a bowl with cold water.
• Bring sugar and golden syrup to a boil in a large saucepan over medium heat. Reduce heat and simmer until a small amount of syrup dropped into the water turns brittle, 10 to 15 minutes.
• Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into prepared cake pan. Cool until set, about 15 minutes. Break into bite-size chunks to serve.

Steps:

• Lightly coat a rimmed baking sheet with nonstick cooking spray; set aside.
• In a large saucepan, combine sugar, butter, corn syrup, and 1/2 cup water; stir so that sugar is wet. Place mixture over high heat and cook, without stirring, until it turns dark amber in color, about 10 minutes. Remove from heat.
• Carefully whisk in baking soda, followed by salt; mixture will rise and bubble. Using a wooden or metal spoon, fold in cashews. Pour mixture onto prepared baking sheet, spreading in an even 1/2-inch-thick layer using back of the spoon. Let cool completely.
• Break brittle into bite-size pieces using a mallet or the back of a heavy knife. Brittle can be stored in an airtight container at room temperature, up to 2 weeks.

Steps:

• Heat a large skillet over medium-high; add pepitas and cook, shaking skillet constantly, until darkened and beginning to pop, about 2 minutes. Transfer to a plate. Add sunflower seeds to skillet and cook, shaking constantly, until golden and beginning to pop, about 1 minute. Transfer to plate with pepitas; let cool.
• Reduce heat to medium. Add sesame seeds to skillet and cook, shaking constantly, until golden, about 1 minute. Transfer to plate; let cool completely. Add poppy seeds to plate; stir to combine.
• Coat a 12-by-17-inch rimmed baking sheet with cooking spray. In a medium saucepan, bring sugar, honey, and 1/3 cup water to a boil over high, stirring until sugar and honey are dissolved. Reduce heat to medium-high and boil, without stirring, until a candy thermometer registers 300 degrees. Remove from heat, add baking soda, and whisk vigorously just until incorporated, 2 to 3 seconds.
• Pour mixture onto prepared baking sheet (do not spread; it will flow out to fill sheet). Immediately sprinkle with seed mixture and flaky salt. Let cool completely. Break into pieces; serve. Brittle can be stored in an airtight container up to 1 week.

Steps:

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

Steps:

• Coat a baking sheet with cooking spray. Cook hazelnuts, sugar, and corn syrup in a saucepan over medium-high heat, stirring constantly, until sugar dissolves.
• Clip a candy thermometer to side of pan, and continue to cook, stirring occasionally, until mixture is golden brown (290 degrees). Stir in salt and baking soda (mixture will foam), and immediately pour on prepared sheet (do not spread). Let stand until hard, about 2 hours. Break into pieces. Using kitchen tweezers, decorate brittle with gold leaf.