Honeycomb Peanut Brittle Recipe

Place peanuts sugar corn syrup and 60 ml water in a saucepan over medium heat and stir until sugar dissolves.

Honeycomb peanut brittle recipe. Add corn syrup honey and water so all of the sugar has been moistened but do not stir. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Add the rest of the ingredients.

Dip pieces in chocolate. Increase heat to high and boil until syrup reaches 300 hard crack phase. Place mixture over high heat and cook without stirring until it turns dark amber in color about 10 minutes.

Just melt chopped semisweet dark or milk chocolate on short bursts in the microwave then dip each piece of honeycomb in the melted chocolate setting aside on wire racks parchment paper or a silpat mat to set. Try not to let the mixture bubble until the sugar grains have disappeared. Bring sugar honey and water to a boil in a medium saucepan stirring constantly.

Reduce heat to medium high. Increase heat to high and cook stirring occasionally for 6 minutes or until syrup starts to brown and reaches 150 c on a sugar thermometer. Combine the honey and the water.

Pour into a greased cookie sheet. Stir so that sugar is wet. It doesn t need to sit neatly in the pan since the honeycomb will weigh it down later.

Cook without stirring until a candy thermometer reaches 300 degrees. In a heavy bottomed saucepan add sugar and give it a shake so it lays flat in the pan. In a large saucepan combine sugar butter corn syrup and 1 2 cup water.