This recipe reminds me of two things - the Crunchie candy bar you can buy in Britian and the candies from See's my Dad used to buy for himself at Christmas. This adaptation is fun and pretty easy. And it makes a ton!
Ingredients
75 grams honey (1/4 cup)
140 grams light corn syrup or glucose (1/2 cup minus 1 tablespoon)
400 grams sugar (2 cups)
20 grams baking soda (3 1/2 teaspoons)
1# tempered chocolate
Lay out a large silpat on the counter.
Combine the honey, corn syrup and sugar in a heavy-bottomed saucepan--one large enough to allow the mixture to quadruple in size (which it will do when you add the baking soda at the end). Moisten the mixture with enough water so that there are no dry patches of sugar - about 1/4c- then wash down any stray sugar crystals that might be clinging to the side of the pan.
Set the pan on high heat and cook and cook and cook until a candy thermometer reaches 300 F and is a light amber color. While the mixture is cooking, do NOT stir it at all. Don’t worry about it mixing properly, it will do that on its own when it starts to boil.
When the honeycomb is sufficiently cooked, take the pan off the heat. Dump in all of your baking soda and whisk vigorously until it is well combined; while you whisk, the honeycomb will foam up dramatically. After the soda is whisked in, gently pour the mixture out onto a silpat and allow to cool completely, about one hour.
Once cool, break into smaller pieces and dip in the tempered chocolate. Honeycomb is hygroscopic, meaning that it sucks in moisture from the air, leaving an unprotected initially crisp candy sticky and gooey in a matter of hours, so coat fully.
Adapted from http://seattlest.com/2007/02/13/seattlests_answer_to_violet_crumble_.php
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