Also called honeycomb candy, this sweet treat has an abundance of lattice-like chambers made from air bubbles resembling true honeycomb. This structure is created by the chemical reaction of baking soda and the cooked sugar syrup. This light and crunchy candy is perfect as is or as a topping over ice cream or dipped in chocolate.
You will need a baking dish or tray, candy thermometer, and a heavy based deep sided pan to make this recipe.
Also called honeycomb candy, this sweet treat has an abundance of lattice-like chambers made from air bubbles resembling true honeycomb. This structure is created by the chemical reaction of baking soda and the cooked sugar syrup. This light and crunchy candy is perfect as is or as a topping over ice cream or dipped in chocolate.
You will need a baking dish or tray, candy thermometer, and a heavy based deep sided pan to make this recipe.
Spread the popcorn on a baking pan or in a baking dish lined with parchment paper.
Combine the maple syrup and sugar in a large saucepan or pot over medium heat. The pan should be large enough for when you add the baking soda- the mixture will more than double in size.
Gently stir once to combine and bring to a boil.
This sugar syrup will get very hot and cause burns so be careful not to touch. Swirl the pan as needed rather than stir as the temperature increases.
Using a candy thermometer, cook about 15-20 minutes until the temperature reaches 300 degrees F.
Remove from heat and quickly stir in the baking soda, mix well.
Immediately pour into prepared pan on top of the popcorn. DO NOT spread or smooth with a spatula or you will deflate the candy.
Let cool, undisturbed. Break into pieces and enjoy!
Store in an airtight container to keep moisture out.
