Honeycomb
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| White Sugar | 100 g | 100 g | 200 g | 300 g | 400 g |
| Waterenough to moisten the sugar; amount not stated exactly | A splash | — | — | — | — |
| Bicarbonate of Sodabaking soda | 1 tsp | 1 tsp | 2 tsp | 3 tsp | 4 tsp |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 |
|---|---|---|---|
| White Sugar | 1 cup firmly packed brown sugar | 1-3/4 cups confectioners' sugar (makes baked goods less crisp) | 1 cup superfine sugar |
| 1 | 1 | 1.75 | 1 |
Method
- Put 100 g white sugar in a microwave-safe bowl and add a splash of water to moisten it.
- Microwave in 30-second intervals, checking after each, for 2-3 minutes total, until the sugar turns golden brown.
- Whisk in 1 tsp bicarbonate of soda. The mixture will foam rapidly.
- Pour out onto a lined tray or paper and let it set until crisp.
- Cool completely, then break into shards.
Notes
Servings: about 6 (a batch is small; per serving roughly ~85 kcal, 0 g protein, ~20 g carbs, 0 g fat, 0 g fiber). Macros are a rough sum of the 100 g sugar (about 4 g carbs per gram of sugar); this is nearly all sugar.
Quantities: exact from the caption – 100 g white sugar, 1 tsp bicarbonate of soda. The “splash of water” is not quantified; the cook time of 2-3 minutes at 30-second intervals is exact. The “or until golden brown” is the doneness signal for the toffee.
The author explicitly states this recipe does not work with Stevia, so do not substitute a stevia-based sweetener.
Source: AK Performance Coach, “Honeycomb Crunch” (Facebook Reel), caption recipe with exact quantities. https://www.facebook.com/reel/1129691166903874
Want to stay in touch? You can reach me in a variety of ways from my Contact page.