Chocolate-Coated Caramel Honeycomb With Salted Peanuts Recipe

By
Nila Jones
Nila Jones is a contributing writer at Serious Eats.
Nila Jones
Nila Jones is a gutsy home baker-turned-blogger who secretly prefers cake batter over cake and who has made it her personal goal to demystify so-called difficult recipes so that everyone, even the most ignorant novice baker, can bake like a master baker. She ran her blog, The Tough Cookie, from 2013-2017.
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Updated Apr. 15, 2020
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Honeycomb candy is incredibly easy to make. . Nila Jones

Honeycomb is a delicious aerated caramel candy made with sugar, corn syrup, and baking soda. It's quick to make and totally crave-worthy, especially when coated with chocolate and salted peanuts. Here's how to make it.

Why this recipe works:

  • By combining the sugar and syrup with a little water, dissolving the sugar in the water as it heats, you ensure that the mixture heats and browns evenly.
  • Taking the caramel off the heat as soon as it has turned a very light golden color guarantees that the caramel won't burn and develop an unpleasant bitter taste as it cools.

Note: Once you start whisking the baking soda into the caramel, it will bubble up like crazy, so make sure the pan you're using is large enough (at least 2 1/2 quarts); otherwise the hot caramel could spill over the side of the saucepan. Also, please be careful when working with hot caramel and honeycomb. This stuff is hot!

Recipe Details

Chocolate-Coated Caramel Honeycomb With Salted Peanuts Recipe

Active 10 mins
Total 30 mins
Serves 10 servings

Ingredients

  • 1 teaspoon baking soda

  • 3/4 cup (5.3 ounces) granulated sugar

  • 1 tablespoon corn syrup

  • 3 tablespoons water

  • 2 ounces semi-sweet chocolate

  • 1/4 cup salted roasted peanuts, chopped

Directions

  1. Place the baking soda in a small bowl and line a baking sheet with parchment paper. Set aside.

  2. In a large heavy-bottomed saucepan (not less than 2 1/2 quart capacity), combine sugar, corn syrup and water. Heat over medium heat, stirring, until the sugar is dissolved.

  3. Without stirring, bring syrup to a boil. Continue to cook without stirring, using a pastry brush dipped in water to wash down side of saucepan (this is to wash away stray sugar crystals and prevents the syrup from crystallizing), until caramel turns a very light golden color.

  4. Remove caramel from the heat and whisk in the baking soda for 3 to 5 seconds; the caramel will start to bubble and swell. Pour bubbling caramel onto the lined baking sheet. Allow to cool, undisturbed, until room temperature.

  5. Melt the chocolate in the top of a double boiler or in a metal mixing bowl set over a saucepan of simmering water (make sure bowl doesn't touch water). Using a clean, dry pastry brush or the back of a spoon, spread melted chocolate over the honeycomb in an even layer. Sprinkle chopped salted peanuts all over. Let chocolate cool until set.

  6. Break candy in large chunks and serve. The honeycomb will keep, stored in an airtight container at room temperature, for up to 5 days.

Special equipment

heavy-bottomed saucepan with a capacity of at least 2 1/2 quarts (see note), pastry brush

This Recipe Appears In

Nutrition Facts (per serving)
113 Calories
4g Fat
21g Carbs
1g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 113
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 143mg 6%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 2%
Total Sugars 20g
Protein 1g
Vitamin C 0mg 0%
Calcium 4mg 0%
Iron 0mg 1%
Potassium 44mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)