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For the Peanut Brittle: In a pot, mix the sugar, corn syrup, and 1/4 cup water together. Set the pot over medium heat.

When the sugar mixture reaches 270F (132C), mix in the peanuts. Continue to mix and cook until the sugar turns a light golden brown (around 310-320F or 154-160C).

Remove the pot from the heat and mix in the 1 teaspoon baking soda. The candy will foam up.

Finish by mixing in the vanilla and fine salt. Spread the mixture onto a parchment-lined sheet pan. Let cool completely.

For the Honeycomb: In a clean pot, mix the sugar, corn syrup, and 1/4 cup water together. Set the pot over medium heat.

Without stirring, let the sugar cook until it reaches a light golden brown (around 310-320F or 154-160C).

Remove the pot from the heat and mix in the 1 tablespoon baking soda. The candy will foam up significantly.

Pour the foamy mixture gently onto a parchment-lined tray. Let cool undisturbed for at least 2 hours.

For the Sponge Candy: In a clean pot, mix the sugar, corn syrup, and 1/4 cup water together. Set the pot over medium heat.

In a small bowl, mix the powdered gelatin with the 1 teaspoon cold water and set aside.

Without stirring, let the sugar cook until it reaches a light golden brown (around 310-320F or 154-160C).

Remove the pot from the heat and let the mixture cool slightly until the bubbles subside. Mix in the prepared gelatin and stir to combine.

Finish by thoroughly mixing in the 1 tablespoon baking soda. Place the pot back over the heat for 30 seconds.

Deposit the foamy mixture into a 9-inch round cake pan that has been lined with parchment paper on the bottom and sides. Let cool undisturbed for at least two hours before slicing with a serrated knife.


For the Peanut Brittle: In a pot, mix the sugar, corn syrup, and 1/4 cup water together. Set the pot over medium heat.

When the sugar mixture reaches 270F (132C), mix in the peanuts. Continue to mix and cook until the sugar turns a light golden brown (around 310-320F or 154-160C).

Remove the pot from the heat and mix in the 1 teaspoon baking soda. The candy will foam up.

Finish by mixing in the vanilla and fine salt. Spread the mixture onto a parchment-lined sheet pan. Let cool completely.

For the Honeycomb: In a clean pot, mix the sugar, corn syrup, and 1/4 cup water together. Set the pot over medium heat.

Without stirring, let the sugar cook until it reaches a light golden brown (around 310-320F or 154-160C).

Remove the pot from the heat and mix in the 1 tablespoon baking soda. The candy will foam up significantly.

Pour the foamy mixture gently onto a parchment-lined tray. Let cool undisturbed for at least 2 hours.

For the Sponge Candy: In a clean pot, mix the sugar, corn syrup, and 1/4 cup water together. Set the pot over medium heat.

In a small bowl, mix the powdered gelatin with the 1 teaspoon cold water and set aside.

Without stirring, let the sugar cook until it reaches a light golden brown (around 310-320F or 154-160C).

Remove the pot from the heat and let the mixture cool slightly until the bubbles subside. Mix in the prepared gelatin and stir to combine.

Finish by thoroughly mixing in the 1 tablespoon baking soda. Place the pot back over the heat for 30 seconds.

Deposit the foamy mixture into a 9-inch round cake pan that has been lined with parchment paper on the bottom and sides. Let cool undisturbed for at least two hours before slicing with a serrated knife.
