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HONEYCOMB CANDY RECIPE HOW TO

Don’t touch it once it goes in the pan so as not to disturb the bubbles. Quickly scrape the mixture into the prepared pan. Take care to disperse the baking soda evenly, but don’t mix for longer than a second or two or you’ll deflate the bubbles. Remove the pot from the heat, quickly remove the thermometer and place it on the plate, and immediately whisk in the baking soda. Use the oven mitt to protect your hand and arm from the steam while you hold the pot.

You may have to tip the pot to the side while the sugar cooks. In order to get an accurate reading, make sure the bulb of the candy thermometer is fully submerged in the sugar mixture.

Heat the sugar mixture over medium-high heat to 300 F without stirring.

In a small bowl, set aside the baking soda. The mixture will swell up to about four times the volume in the next step so make sure the pot is big enough.

In a medium saucepan fitted with a candy thermometer, combine the sugar, honey, vinegar, cayenne, salt, and water.

Grab a small whisk, a heat-safe spatula, a small plate, and an oven mitt, and set them by the stove. Butter the foil and any exposed sides of the pan.

Butter an 8-inch square pan and line with aluminum foil with a 1-inch overhang on two sides.

Perfect for little ones, but still subtly special for not-so-littles. Not overbearing, but just the slightest touch of warmth that lingers after the candy melts, like an extra squeeze in a hug. What makes Sam’s so wonderful is that she adds a smidge of cayenne to hers - and while I’m sometimes wary of spicy sweets, it couldn’t be more perfect here. And then it turns into candy! Crunchy, airy, caramelized candy that tastes even better when coated in dark chocolate. You boil sugar, syrup, and a few sundry extras together until feisty and darkly golden, throw baking soda in and watch it foam up like it’s alive, then pour it onto a baking sheet while, if you’re me, trying not to scream or drop it all on the floor.

So it’s only fitting that, just when I was just feeling uninspired for Halloween this year, her new book fell into my lap and with it, my first shot at this perfectly orange-and-black (well, dark brown) homemade honeycomb treat. The New Sugar & Spice is, predictably, full of everything I love about Love, Cake and more - a spunky effervescence that shines through in artful recipes and beautifully narrated stories.

HONEYCOMB CANDY RECIPE HOW TO

It’s that combination of thoughtfulness and verve that taught me rough puff pastry (mine was very rough) and pillowy focaccia, that perfectly encapsulates how to tell when you’re done kneading your bread, and makes me think I could maybe, someday, potentially temper chocolate. Not only is everything she dreams up gorgeous and delicious, it’s thoughtful - just like her writing, which is by turns hilarious and poignant, and so vivid that you feel you’re right there experiencing it too, whether it’s about pantry struggles or Whole Foods cookie bars. Sam has been an inspiration for me ever since I came across her blog a little over two years ago. Both are playful, just the right amount of unconventional, and totally awesome, pretty much just like the lady behind them, and I couldn’t be more thrilled that they are both in my kitchen right now (except there’s not much left of the honeycomb, actually). This honeycomb candy, feathery-crisp with a subtle heat, dunked gleefully into dark chocolate, and perfectly Halloween-color-schemed, or the book that it came from, The New Sugar & Spice. I can’t decide what I’m more excited about sharing this morning.