Honeycomb Pecans Food

HONEYCOMB CANDY

Steps:

• In a large saucepan, gently combine the sugar and water then add the honey and corn syrup. Boil until amber colored and the sugar looks like caramel. Add the baking soda, and with a wooden spoon, stir in gently. It will foam up a lot. Pour the mixture onto a silpat or a piece of parchment paper on a sheet pan, and let cool. Break into pieces.

PEANUT SHORTBREAD WITH HONEYCOMB

Steps:

• Heat oven to 325 degrees. Butter a 9-by-13-inch metal pan, and line with parchment paper, leaving plenty of overhang on the long sides.
• Make the cookie layer: Combine 1 cup butter, the light brown sugar and the granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium-high speed until light and fluffy, 2 to 3 minutes, scraping bowl as needed. Add vanilla and salt; beat to combine.
• Add 2 1/2 cups flour and all peanuts, and beat until crumbly. Transfer the dough to the pan. Using floured hands, pat out the dough evenly but lightly, without compacting. Prick surface all over with a floured fork, and freeze until firm, about 10 minutes. Bake until firm at the center and golden brown all over, 35 to 40 minutes. Remove from oven, set pan on a wire rack, and cool completely.
• Prepare the honeycomb layer: Have a large metal bowl, a whisk, the measured baking soda and the baked peanut cookie layer ready by the stove. In a wide, shallow saucepan, combine granulated sugar, honey and 1/4 cup water, and whisk to combine. Cook over medium-high heat until the mixture comes to a boil, gently swirling the pan without stirring, and using a wet pastry brush to wash down any sugar crystals clinging to the sides of the pan. Clip on a candy thermometer, and cook the mixture until the thermometer reads 300 degrees, 5 to 6 minutes.
• Quickly and carefully pour and scrape the honey mixture into the metal bowl, then immediately whisk in the baking soda. (The mixture will puff up quite a bit.) Briefly whisk to dissolve the baking soda, but don't overbeat. Immediately pour the hot mixture on top of the peanut cookie layer. Aim to cover the shortbread while pouring, then tip the pan around a little to distribute the honeycomb as much as possible. (Resist the urge to spread it out with a spatula, which will knock the air out of the honeycomb, making it hard instead of airy.) Cool completely. Run a small sharp knife around the edges of the pan to loosen. Using the overhanging parchment, lift and transfer to a work surface.
• Use the point of a small, sharp knife to break the cookie into 2- to 3-inch shards and arrange them on a parchment- or wax paper-lined baking sheet.
• In a metal bowl set over a small saucepan filled with an inch of simmering water, combine the dark chocolate and the shortening, and stir until smooth and melted. Remove from heat. (You can also melt the chocolate in the microwave instead: Transfer the chocolate and shortening to a microwave-safe glass bowl and microwave for 30 seconds. Whisk to combine, then heat in 20-second increments, whisking between each, until melted.)
• Using a small spoon, drizzle the chocolate over the cookie shards. Sprinkle with sea salt. Pop into the freezer to harden the chocolate, about 5 to 10 minutes. Cookies will keep in an airtight container at room temperature for 3 days.

SWEET AND SPICY TEXAS PECANS

Steps:

• Mix the pecans and melted butter in a foil-lined jellyroll pan.
• Put in a 350 degree oven and bake for 5 minutes.
• Mix together the sugar and pepper; sprinkle half the sugar mixture over the pecans and bake for 5 more minutes, stirring once.
• Take pan out of oven and sprinkle remaining sugar mixture over pecans; toss to coat.

VEGAN HONEYCOMB TOFFEE RECIPE BY TASTY

Steps:

• Line a 9-inch (22 cm) baking tray with parchment paper and grease thoroughly.
• Set aside a metal whisk and one tablespoon of baking soda.
• In a large saucepan (the bigger, the better, as this will more than triple in size) over medium-high heat, combine sugar, corn syrup, and water.
• Stir to incorporate, then leave to boil. Insert candy thermometer and continue to heat without stirring until the mixture reaches 300˚F (150˚C).
• Remove from heat, and working quickly, add the baking soda and quickly whisk into the sugar syrup (whisking for no more than five seconds to prevent deflating the toffee). The mixture will begin to expand. Quickly pour it into the prepared pan and leave to set. Do not move it for 1-2 hours.
• Once the toffee has cooled and set, remove from pan. Using a blunt object, shatter the toffee into bite-size pieces.
• Melt chocolate in a microwave-safe bowl for 75-90 seconds. Make sure to stop and stir after every 30 seconds.
• Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt and place in the refrigerator to cool for 15 minutes.
• Enjoy!

HONEYCOMB PECANS

Steps:

• Combine sugar, honey and water in a medium saucepan and stir well to mix.
• Bring this mixture to a boil (DO NOT STIR, so use a non-stick saucepan).
• Once the mixture begins to boil, cook it until it reaches a soft ball stage (240 degrees on a candy thermometer). Again, DO NOT STIR.
• Remove from heat and add flavorings, then stir to blend.
• Allow this mixture to cool to a lukewarm temperature.
• Once it becomes lukewarm, beat this with a hand mixer until it becomes creamy, about 3 minutes.
• Add pecans and stir until they are completely coated.
• Drop by heaping teaspoon onto wax paper and cool completely.