SAVEUR - - Contents -

In­spired by coun­try stores,

MAKES ONE 9X13-INCH SLAB (ABOUT 28 PIECES) Ac­tive: 45 min. • To­tal: 1 hr. 15 min.

Honey isn’t a core in­gre­di­ent of hon­ey­comb candy—the name refers to its airy, open tex­ture. But Po­er­nomo adds Manuka honey, a va­ri­ety from New Zealand known for its dis­tinct flo­ral tang, to en­rich the fla­vor and color of the candy. Bit­ter­sweet choco­late and sea salt help tem­per its sweet­ness. Non­stick cook­ing spray or but­ter,

for greas­ing 1 Tbsp. bak­ing soda ½ tsp. cream of tar­tar 1½ cups sugar ¼ cup plus 2 Tbsp. light corn syrup 2 Tbsp. honey 3 oz. (1 cup) finely chopped bit­ter­sweet choco­late 1 Tbsp. co­conut oil Flaky sea salt, for sprin­kling 1 Lightly grease a 9x13-inch cake pan. Line the bot­tom and sides with parch­ment pa­per.

2 In a small bowl, sift the bak­ing soda and cream of tar­tar; set the mix­ture aside. In a medium saucepan, add the sugar, corn syrup, honey, and ¼ cup wa­ter. Swirl with your fin­gers to com­bine. Us­ing clean, wet fin­gers, brush away any sugar re­main­ing along the sides of the pan. Set over medium-high heat and bring to a boil. Cook with­out stir­ring un­til the syrup reaches 325°F on a candy ther­mome­ter, 18–22 min­utes. Re­move from the heat and wait un­til the bub­bling has sub­sided, 10–15 sec­onds. Briskly whisk in the bak­ing soda mix­ture; while the candy is still foam­ing, pour it into the pre­pared pan. Let rest at room tem­per­a­ture with­out jostling or mov­ing the pan un­til fully cooled and crisp, 30–40 min­utes.

3 Mean­while, make the choco­late top­ping: In a small heat­proof bowl, add the choco­late and co­conut oil. Bring a small saucepan of wa­ter to a boil, then turn off the heat and set the bowl over the pot. Stir un­til evenly melted and blended. Re­move the bowl from the saucepan, wip­ing any wa­ter from the bot­tom. Set aside to cool slightly.

4 Line a large bak­ing sheet with parch­ment. Lift the hon­ey­comb out of the pan, break into 1- to 2-inch chunks, and spread the pieces out over the bak­ing sheet.

5 Driz­zle the choco­late mix­ture over the candy, and sprin­kle with flaky sea salt. Set aside un­til the driz­zle has set, then serve, or trans­fer to an air­tight con­tainer and store for up to 1 week (less time in a hu­mid en­vi­ron­ment).

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.