When the theme for this week’s Sunday Supper was announced as Crunchy Goodness, I was in the midst of trying to decide on a flavor for my upcoming BundtaMonth cake where the theme is candy. I was browsing the candy aisle of one of my local grocery store chains, the British import, Waitrose and nothing jumped out at me. If you’ve been reading along for a while, or if you know me personally, you know that I don’t have much of a sweet tooth. There are a couple of exceptions to this rule and they include all things caramel, especially if there is salt involved. And suddenly, the solution came to me! I could combine these two challenges by making crunchy honeycomb candy and then using it in a honey Bundt cake. Win-win, right? And to celebrate my personal triumph of ideas, I headed over to Tavola and bought myself a new Bundt pan. Hey, any excuse for a new Bundt pan! (Come back on 4 October when the cake will be unveiled!)
I researched my cookbooks using Eat Your Books and trawled through deep internet waters, looking for the perfect honeycomb recipe. I finally settled on this one from Joy the Baker
but since it didn’t have honey, I substituted that for the corn syrup and changed the apple cider vinegar to white balsamic. I decided to double the recipe – unnecessarily, as it turned out – to make sure we’d have enough to munch on and still have plenty for the cake. One batch would have been sufficient. But, working on the theory that one can never have too much honeycomb crunch candy, I have no regrets. Store anything that is not consumed immediately in the freezer or refrigerator, well-sealed, with the layers of candy separated by parchment paper or waxed paper. Unless you live somewhere cold and dry, it gets sticky very quickly at room temperature.
1 tablespoon baking soda or bicarbonate of soda
2 2/3 cups or 600g sugar
1 cup or 240ml runny honey
3/4 cup or 180ml water
1/4 teaspoon cream of tartar
2 teaspoons white balsamic vinegar
Butter for preparing the pan
Necessary equipment – candy thermometer and large, deep pot with heavy bottom, aluminum foil
Sift your baking soda into a small bowl and set aside close to the stove.
Prepare a large baking pan by lining it with aluminum foil and buttering the foil liberally. Set aside near the baking soda bowl. If you can’t put a hot pot on your counter top, add a trivet or hot pad nearby (for the candy pot) and another underneath the baking pan.
Mix your sugar, honey, water, cream of tartar and balsamic vinegar in your deep, thick-bottomed pot. Set it on the stove over a medium flame and whisk until all the sugar is dissolved.
Put the candy thermometer in and make sure the tip is in the liquid. Gently swirl the pot every so often as it heats. At one point, mine bubbled up a bit so I stirred with the whisk to settle it down.
You are looking for the thermometer to hit 300°F or 149°C. When it reaches the correct temperature, remove the pot from the stove and set it on the counter or on the trivet or hot pad you have ready.
Remove the thermometer and pour in the baking soda and whisk quickly. This will expand like crazy and suddenly the need for a deep pot becomes violently apparent.
After mine had cooled somewhat, I transferred it to the deep freezer to speed up the process but that’s just because I am impatient.
When it’s completely cooled and hardened, lift the foil out of the pan and turn the slab of candy over onto a cutting board. Peel back the foil and gently break the honeycomb crunch with a small hammer you have borrowed from your daughter’s toolbox. Just kidding. Any hammer will do.
As previously mentioned, this turns soft and sticky when exposed to air so line a plastic container with parchment or waxed paper and store the candy in the refrigerator or freezer. Many recipes also suggested that dipping the candy in melted chocolate would keep the moisture out as well. If you try that, let me know how it goes.
|Save the little crunchy shards too! They will be great to sprinkle on a honey cake!|
Do you love crunchy things? Then this week’s Sunday Supper round up, hosted by Susan of The Girl in the Little Red Kitchen, will be your favorite week. I know it’s one of mine.
- Bitterballen from The Urban Mrs.
- Caprese Wontons from Jane’s Adventure in Dinner
- Crispy Broccoli Cheddar Bites from Curious Cuisiniere
- Waldorf Salad from Noshing With The Nolands
Crunchy Entrees and Sides:
- Crunchy Baked Chicken with Homemade Shake and Bake from Growing Up Gabel
- Crunchy Crusted Chicken Strips with Chipotle Honey Mustard from A Kitchen Hoor’s Adventure
- Flautas de Rajas con Requeson (Cheesy Poblano Pepper Taquitos) from La Cocina de Leslie
- Penny’s Taco Salad from Webicurean
- Popcorn Chowder from The ROXX Box
- Rosemary Garlic Croutons on Layered Savoy Cabbage Soup from The Not So Cheesy Kitchen
- Strawberry and Mozzarella Flatbread from Family Foodie
Munch on Snacks:
- Crunchy & Chewy Chocolate Hazelnut Granola from Cupcakes & Kale Chips
- Crunchy Granola Bars (Better than Nature Valley) from Shockingly Delicious
- Crunchy Pumpkin Pie Spice Roasted Chickpeas from Daily Dish Recipes
- Duck Fat Chex Mix from The Texan New Yorker
- Easy Vegan Granola from Killer Bunnies, Inc
- Fried Veg Momos with Cheese Recipe from Masala Herb
- How to Make Healthy Homemade Sweet and Salty Trail Mix from Neighborfood
- Orange Spiced Cashews from Hip Foodie Mom
- Peanut and Pretzel Popcorn Balls from Peanut Butter and Peppers
- Roasted Pumpkin Seeds from Hezzi-D’s Cooks and Books
- Slow Cooker Bar-B-Q Party Mix from Hot Mamma’s Kitchen Chaos
- Sourdough Grissini from girlichef
- Spicy Lentil Crackers from Cindy’s Recipes and Writings
- Sweet and Spicy Roasted Pepitas from Alida’s Kitchen
- Sweet Potato Chips from Kudos Kitchen By Renee
- Unbaked Healthy Oatmeal Sesame Bars from My Trials In The Kitchen
- Vanilla Almonds from That Skinny Chick Can Bake
- Boo Berry Cereal Treats from Pies and Plots
- Choco-Caramel Squares from Basic N Delicious
- Chocolate Covered Potato Chip Rice Krispie Treats from The Girl In The Little Red Kitchen
- Chocolate Pecan Biscotti from The Food Army Wife
- Cookie Brittle from Juanita’s Cocina
- Double Banana Pie Krispie Treats from What Smells So Good?
- Honeycomb Crunch Candy from Food Lust People Love
- Momofuku Chocolate Chip Cornflakes Cookies from Ninja Baking
- Nutty Wedges with Brown Sugar Whipped Cream from Magnolia Days
- Salted Caramel Cashew Cookies from Mess Makes Food
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement