Salted Honeycomb Brittle with Dark Chocolate Drizzle

Serves 8 · 15 min prep · 15 min cook

Ingredients

• 1 cup granulated sugar
• 1/4 cup light corn syrup
• 2 tbsp water
• 1 1/2 tsp baking soda
• 1 tbsp honey
• 4 oz dark chocolate, chopped
• 3/4 tsp flaky sea salt

Instructions

1. 1Line a rimmed baking sheet with parchment or a silicone mat and lightly grease it; have the baking soda measured and ready next to the stove—this moves fast.
2. 2In a heavy 2-quart saucepan combine sugar, corn syrup, and water. Cook over medium heat, stirring only until the sugar dissolves, then stop stirring and clip on a candy thermometer.
3. 3Continue cooking without stirring until the syrup reaches 300°F (hard-crack stage) and turns a light amber color, about 8–12 minutes; watch closely near the end so it doesn’t scorch.
4. 4Remove the pan from heat immediately. Working quickly, stir in the honey, then sprinkle the baking soda evenly over the surface and whisk vigorously for 5–10 seconds; the mixture will foam up dramatically and turn pale gold.
5. 5Pour the foaming honeycomb onto the prepared sheet in one motion—do not spread it or you’ll deflate the bubbles. Let it cool completely at room temperature, undisturbed, for 45–60 minutes until hard.
6. 6Melt the dark chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Drizzle the chocolate in thin zigzags over the cooled honeycomb slab.
7. 7While the chocolate is still wet, sprinkle the flaky sea salt evenly across the top. Let the chocolate set fully, about 20 minutes at room temp or 10 in the fridge.
8. 8Break the slab into irregular shards with your hands. Store in an airtight container with parchment between layers; humidity is the enemy, so keep it dry and eat within a week for maximum crunch.