Golden Honeycomb Toffee
By Joe
Source: Serious Eats — Nila Jones, Chocolate-Coated Caramel Honeycomb With Salted Peanuts.
A chocolate-coated caramel honeycomb with salted peanuts recipe for 10 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Cool. Put the bicarbonate of soda in a little bowl and line a baking tray with baking paper. Keep to one side. Mix sugar, corn syrup and water in one 2 1/2-quart heavy-bottomed saucepan. Heat over a mid-sized flame, mixing, till the sugar is dissolved. Without mixing, bring syrup to a boil. Carry on cooking without mixing, using a pastry brush dipped in water in order in order in order to wash down side of saucepan (this is in order to wash away stray sugar crystals plus prevents the syrup off crystallizing), till caramel turns a very light golden color. Take out caramel from the heat and beat in the bicarbonate of soda for a period of 3 to 5 seconds; this caramel will start to bubble plus swell. Tip bubbling caramel onto the lined baking tray. Leave till it is cold, undisturbed, till room temperature. Fill a saucepan using water plus bring to a gentle simmer. Put chocolate in a mid-sized heat-proof mixing bowl plus set over saucepan, making sure the bowl does not touch the water. Heat, using a flexible spatula to mix now and then, till chocolate has melted, 3 to 4 minutes. Dry pastry brush or this back of one spoon, spread melted chocolate over the honeycomb so it sits level using a clean. Scatter chopped salted peanuts all over. Let chocolate cool till set. Break candy in big chunks and serve.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
17.3 g per serving
34.6 % of the 50 g daily maximum · 69.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 136 kcal |
| Protein | 2.3 g |
| Carbohydrate | 19.7 g |
| of which sugars | 17.6 g |
| of which free sugars | 17.3 g |
| Fat | 6 g |
| of which saturates | 1.8 g |
| Fibre | 1.2 g |
| Salt | 0.35 g |
Protein per 100 kcal
1.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
