Brittle caramel, also called honeycomb
Line a baking sheet with baking paper.
Put the sugar and syrup in a large saucepan with a thick bottom and let it caramelise on a low heat.
Turn off the heat when the caramel has become deep golden brown.
Put on a kitchen glove or wrap a dry tea towel around your hand and grab the handle of the saucepan with that hand.
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.
Spoon the mixture onto the baking sheet covered with parchment paper. And let it cool down and harden in 30 minutes.
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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