thank you martha!
ingredients
- vegetable oil, cooking spray
- 1 1/12 cups sugar
- 1/4 cup honey
- 1/4 cup water
- 1 tablespoon baking soda
directions
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 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.
ingredients
- vegetable oil cooking spray
- 1 1/2 cups sugar
- 1/2 cup light corn syrup
- mix-ins, according to variation
directions
- coat a 12-by-17-inch rimmed baking sheet with cooking spray. bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. cook, swirling occasionally, until mixture just starts to turn golden around edge.
- stir in mix-ins. cook, stirring occasionally, until mixture is pale amber, about 8 minutes. pour 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.
add-ins (slightly modified by yours truly):
cashew and cayenne:
2 cups whole raw cashews
½ tsp cayenne pepper
½ tsp sea salt flakes
extra salt to sprinkle on top
coconut and spice:
¾ cup large unsweetened coconutflakes
2 tsp freshly ground black pepper
1 tsp chinise five spice powder
¼ tsp salt
pepita and lavender:
½ cup petites (green pumpkin seeds)
1 tbsp dried lavender (and extra for sprinkling)
¼ tsp salt
peppermint m&m bark:
- melt 12 oz. of white chocolate in a double boiler (aka bowl-in-a-pot).
- spread over parchment on a sheet pan.
- bash up a large package of peppermint m&ms and sprinkle over the melted chocolate.
- cool and break into pieces.
peanut butter crunchy two tone bark:
- melt 125 oz. of white chocolate in a double boiler.
- add 3 cups of puffed rice, stir.
- spread over parchment on a sheet pan.
- melt 6 oz milk chocolate in double boiler.
- add ¼ cup creamy natural peanut butter and stir.
- mix in 1 cup crisp rice.
- spread over white chocolate.
- cool and break into pieces.
chocolate of choice and nut of choice:
as above, with whatever you’ve got hanging around🙂
hope everybody enjoyed!
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