- 1 teaspoon baking soda
- 3/4 cup (5.3 ounces) granulated sugar
- 1 tablespoon corn syrup
- 3 tablespoons water
- 2 ounces semi-sweet chocolate
- 1/4 cup salted roasted peanuts, chopped
Place the baking soda in a small bowl and line a baking sheet with parchment paper. Set aside.
In a large heavy-bottomed saucepan (not less than 2 1/2 quart capacity), combine sugar, corn syrup and water. Heat over medium heat, stirring, until the sugar is dissolved.
Without stirring, bring syrup to a boil. Continue to cook without stirring, using a pastry brush dipped in water to wash down side of saucepan (this is to wash away stray sugar crystals and prevents the syrup from crystallizing), until caramel turns a very light golden color.
Remove caramel from the heat and whisk in the baking soda for 3 to 5 seconds; the caramel will start to bubble and swell. Pour bubbling caramel onto the lined baking sheet. Allow to cool, undisturbed, until room temperature.
Melt the chocolate in the top of a double boiler or in a metal mixing bowl set over a saucepan of simmering water (make sure bowl doesn’t touch water). Using a clean, dry pastry brush or the back of a spoon, spread melted chocolate over the honeycomb in an even layer. Sprinkle chopped salted peanuts all over. Let chocolate cool until set.
Break candy in large chunks and serve. The honeycomb will keep, stored in an airtight container at room temperature, for up to 5 days