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Ingredients
- 1 cup sugar
- 6 tbsp. glucose syrup kalustyans.com
- 3 tbsp. honey
- 2 1⁄2 tsp. baking soda
- 2 1⁄2 tsp. instant-coffee granules
Preparation
Step 1
Cook sugar, glucose, and honey in a 4-qt. saucepan over high, without stirring, swirling pan occasionally to prevent mixture from scorching, until sugar is completely dissolved and caramel is a dark amber color, 5-6 minutes. Quickly whisk in baking soda and coffee; mixture will triple in size. Carefully pour mixture onto a Silpat-lined rimmed baking sheet without stirring, to retain volume. Let honeycomb mixture cool completely. Break into 1⁄2” pieces; store in an airtight container at room temperature for up to 3 weeks.