Seeded Honeycomb Brittle Recipes

HONEYCOMB BRITTLE

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.

SEEDED HONEYCOMB BRITTLE

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.

HONEYCOMB BRITTLE

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, add baking soda, and stir once with whisk, just until incorporated. Gently pour mixture onto baking sheet without spreading. Let cool. Break into pieces.

SUNFLOWER SEED BRITTLE

Steps:

• Butter the sides of a large heavy saucepan. Add sugar, corn syrup and water; bring to a boil, stirring constantly.
• Cook and stir over medium-low heat until a candy thermometer reads 260 degrees (hard-ball stage).
• Stir in sunflower seeds and butter. Cook on medium to 300 degree (hard-crack stage).
• Remove from the heat; vigorously stir in vanilla and baking soda.
• Pour into a buttered 15x10x1" baking pan; spread evenly to fill pan. Cool completely.
• Break into pieces. Store in an airtight container with waxed paper between layers to prevent sticking.

HONEYCOMB BRITTLE

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.