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Brittle caramel
Brittle caramel, also called honeycomb
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Directions
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Line a baking sheet with baking paper.
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Put the sugar and syrup in a large saucepan with a thick bottom and let it caramelise on a low heat.
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Turn off the heat when the caramel has become deep golden brown.
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Put on a kitchen glove or wrap a dry tea towel around your hand and grab the handle of the saucepan with that hand.
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Add the baking soda to the caramel and stir well with the spatula or wooden spoon through the caramel. The mixture will immediately bubble up and increase in volume.
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Spoon the mixture onto the baking sheet covered with parchment paper. And let it cool down and harden in 30 minutes.
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Break or chop the brittle caramel into pieces and store in a closed drum. Nice over ice or as a topping for example on a cupcake.
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Nutrition
145Calories
Sodium17% DV405mg
Fat0% DV0g
Protein0% DV0g
Carbs12% DV36g
Fiber0% DV0g
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