Ingredients
4 tablespoons GOLDEN BLOSSOM HONEY
3 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups coarsely chopped walnuts, toasted
4 ounces bittersweet chocolate coarsely chopped
1/3 cup water
1 1/2 cups sugar
Honey Tips
How Honey Is Created
Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.
Directions
Butter a large baking sheet and spatula.
In a large heavy saucepan, bring water, sugar and honey to a boil, stirring until sugar dissolves. Boil syrup without stirring until it registers 310° on a candy thermometer.
Remove pot from heat and add baking soda and salt. Stir until syrup foams and thickens. Be very careful, as syrup is hot. Stir in walnuts and quickly pour mixture onto prepared baking sheet spreading with buttered spatula.
Cool 5 minutes and then sprinkle chocolate over brittle evenly. When the chocolate begins to melt, spread over brittle with a knife. Chill candy until chocolate hardens.
Using a mallet gently hammer brittle to break into pieces. Store in an airtight container in between layers of wax paper, in the refrigerator.
To clean pot and implements, let soak in warm soapy water for a few minutes and hardened candy will dissolve.
In a large heavy saucepan, bring water, sugar and honey to a boil, stirring until sugar dissolves. Boil syrup without stirring until it registers 310° on a candy thermometer.
Remove pot from heat and add baking soda and salt. Stir until syrup foams and thickens. Be very careful, as syrup is hot. Stir in walnuts and quickly pour mixture onto prepared baking sheet spreading with buttered spatula.
Cool 5 minutes and then sprinkle chocolate over brittle evenly. When the chocolate begins to melt, spread over brittle with a knife. Chill candy until chocolate hardens.
Using a mallet gently hammer brittle to break into pieces. Store in an airtight container in between layers of wax paper, in the refrigerator.
To clean pot and implements, let soak in warm soapy water for a few minutes and hardened candy will dissolve.
