Honeycomb is an old-fashioned candy that is easy to make at home. You just need a candy thermometer and a bit of patience. Typically, honeycomb is made mostly with granulated sugar and ¼ cup of honey. I love the richness and depth of flavor of New Zealand-harvested Manuka Honey, so I have upped the amount of honey here to showcase the gorgeous Manuka color and flavor really comes through. Be patient and do not stir as the melted ingredients caramelize once it boils. Keep the temperature at medium as the candy slowly rises to 300°, otherwise it will burn. Have the baking soda, wooden spoon and parchment-lined pan at the ready. The last few critical steps go quickly.
Makes about 1 pound of candy
- ¾ cup Manuka honey (or any other honey you like)
- 1 cup granulated sugar
- ¼ cup water
- 1 tablespoon baking soda
- ½ teaspoon flake salt
Line a 9” x 9” baking pan with parchment paper, allowing it to hang over all four sides.
Stir together the honey, sugar and water in a medium-sized, heavy-bottomed pot with a wooden spoon. Bring to a boil. Reduce the heat to medium and cook without stirring until a candy thermometer reaches 300°.
Take off the heat immediately. Add the baking soda and stir with the wooden spoon until fully combine. It will puff up in the pot, which is normal. Carefully pour the mixture into the parchment-lined pan. Do not spread.
Sprinkle on the salt. Cool, about an hour, until fully hardened.
Using a chef’s knife, break into pieces. Dip in melted chocolate if desired.