Honeycomb Candy

• 1/2 cup sugar
• 1 Tbsp baking soda
• flaky salt
• 1/4 cup of Brightland Orange Blossom Honey
• Tools: sheet pan, parchment paper, candy thermometer, whisk, spatula

1. Line a sheet pan with parchment paper and have the ingredients & tools measured and ready to go.
2. Add the sugar and honey to a medium saucepan over medium-high heat. Stir once to combine.
3. Let the sugar and honey bubble up to reach a temperature of exactly 300°F. Do not stir while this process is happening, you can swirl the pan a couple times if needed.
4. Once it reaches 300°F, remove the pan from the heat and immediately add the baking soda, whisking vigorously until just combined.
5. Use a spatula to quickly transfer the mixture to the sheet pan and sprinkle with flaky salt.
6. Let cool for at least 1 hour before breaking into large chunks.

Tips:

• Working quickly will ensure the best result. Make sure all of your ingredients are measured out and the tools are ready to go. The candy starts to firm up right away so do not pause between any of the steps.

• A reliable candy thermometer is a must otherwise the candy won’t set properly.

• Store in an airtight container for up to 3 days.

• Besides enjoying it as a candy, you can use the honeycomb as a cake and ice cream topping too!