Peanut Brittle, Honeycomb, Sponge Candy
Peanut Brittle, Honeycomb, Sponge Candy
Ingredients
For the Peanut Brittle
- 1 1/2 cups sugar
- 1/2 cup corn syrup
- 1/4 cup water
- 6 oz peanuts, roasted and unsalted
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/2 teaspoon fine salt
For the Honeycomb
- 1 1/2 cups sugar
- 1/2 cup corn syrup
- 1/4 cup water
- 1 tablespoon baking soda
For the Sponge Candy
- 1 1/2 cups sugar
- 1/2 cup corn syrup
- 1/4 cup water
- 1/4 teaspoon powdered gelatin
- 1 teaspoon water, cold
- 1 tablespoon baking soda
Instructions
- 1
For the Peanut Brittle: In a pot, mix the sugar, corn syrup, and 1/4 cup water together. Set the pot over medium heat.
⏱️ 2 min
- 2
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).
⏱️ 10 min
- 3
Remove the pot from the heat and mix in the 1 teaspoon baking soda. The candy will foam up.
⏱️ 1 min
- 4
Finish by mixing in the vanilla and fine salt. Spread the mixture onto a parchment-lined sheet pan. Let cool completely.
⏱️ 1 min
- 5
For the Honeycomb: In a clean pot, mix the sugar, corn syrup, and 1/4 cup water together. Set the pot over medium heat.
⏱️ 2 min
- 6
Without stirring, let the sugar cook until it reaches a light golden brown (around 310-320F or 154-160C).
⏱️ 10 min
- 7
Remove the pot from the heat and mix in the 1 tablespoon baking soda. The candy will foam up significantly.
⏱️ 1 min
- 8
Pour the foamy mixture gently onto a parchment-lined tray. Let cool undisturbed for at least 2 hours.
⏱️ 1 min
- 9
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.
⏱️ 2 min
- 10
In a small bowl, mix the powdered gelatin with the 1 teaspoon cold water and set aside.
⏱️ 1 min
- 11
Without stirring, let the sugar cook until it reaches a light golden brown (around 310-320F or 154-160C).
⏱️ 10 min
- 12
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.
⏱️ 2 min
- 13
Finish by thoroughly mixing in the 1 tablespoon baking soda. Place the pot back over the heat for 30 seconds.
⏱️ 1 min
- 14
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.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Peanut Brittle, Honeycomb, Sponge Candy
For the Peanut Brittle
- 1 1/2 cups sugar
- 1/2 cup corn syrup
- 1/4 cup water
- 6 oz peanuts, roasted and unsalted
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/2 teaspoon fine salt
For the Honeycomb
- 1 1/2 cups sugar
- 1/2 cup corn syrup
- 1/4 cup water
- 1 tablespoon baking soda
For the Sponge Candy
- 1 1/2 cups sugar
- 1/2 cup corn syrup
- 1/4 cup water
- 1/4 teaspoon powdered gelatin
- 1 teaspoon water, cold
- 1 tablespoon baking soda
Instructions
- 1
For the Peanut Brittle: In a pot, mix the sugar, corn syrup, and 1/4 cup water together. Set the pot over medium heat.
⏱️ 2 min - 2
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).
⏱️ 10 min - 3
Remove the pot from the heat and mix in the 1 teaspoon baking soda. The candy will foam up.
⏱️ 1 min - 4
Finish by mixing in the vanilla and fine salt. Spread the mixture onto a parchment-lined sheet pan. Let cool completely.
⏱️ 1 min - 5
For the Honeycomb: In a clean pot, mix the sugar, corn syrup, and 1/4 cup water together. Set the pot over medium heat.
⏱️ 2 min - 6
Without stirring, let the sugar cook until it reaches a light golden brown (around 310-320F or 154-160C).
⏱️ 10 min - 7
Remove the pot from the heat and mix in the 1 tablespoon baking soda. The candy will foam up significantly.
⏱️ 1 min - 8
Pour the foamy mixture gently onto a parchment-lined tray. Let cool undisturbed for at least 2 hours.
⏱️ 1 min - 9
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.
⏱️ 2 min - 10
In a small bowl, mix the powdered gelatin with the 1 teaspoon cold water and set aside.
⏱️ 1 min - 11
Without stirring, let the sugar cook until it reaches a light golden brown (around 310-320F or 154-160C).
⏱️ 10 min - 12
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.
⏱️ 2 min - 13
Finish by thoroughly mixing in the 1 tablespoon baking soda. Place the pot back over the heat for 30 seconds.
⏱️ 1 min - 14
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.
⏱️ 1 min