EyeSwoon

Chocolate Honeycomb Crunch

Gail Simmons

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  • Ingredients

      • 3/4 cup unsweetened coconut chips (or flakes if easier to find) 
      • Nonstick cooking spray 
      • 11/2 cups salted mini pretzels, each broken into 3 or 4 pieces 
      • 1/2 cup roasted unsalted peanuts, coarsely chopped 
      • 11/2 teaspoons baking soda 1/2 teaspoon kosher salt 11/3 cups sugar 
      • 1/2 cup light corn syrup 
      • 12 ounces bittersweet 
      • chocolate (70%), coarsely chopped (about 21/2 cups) 

      Special equipment: candy thermometer 

  • Method

    • In a large, dry skillet over medium heat, gently toast the coconut chips, stirring frequently until they begin to brown and dry out, 3 to 5 minutes. remove from the heat and allow to cool.  

      Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray. Sprinkle the cooled toasted coconut, pretzels, and peanuts on top of the parchment in a mostly single layer and oval shape, leaving a 11/2- to 2-inch border. Set the baking sheet on a wire rack.

      In a small bowl, stir together the baking soda and salt. Clip a candy thermometer to the side of a 5- to 7-quart heavy bottomed saucepan so its base is submerged in the sugar mixture but not touching the bottom of the pan. Add the sugar, corn syrup, and 1/3 cup water and gently stir until all of the sugar is wet. Cook over medium-high heat without stirring until the mixture is light to medium amber in color and reaches 300ºF on the candy thermometer (the hard-crack stage), about 10 minutes. Immediately remove the pan from the heat, and carefully whisk in the baking soda mixture (sugar mixture will foam up significantly), then quickly pour the mixture over the pretzel mix in an even layer. Let cool completely on the wire rack, about 30 minutes. (See note about cleaning the pot.)

      Meanwhile, in a medium microwaveable bowl, microwave the chopped chocolate in 20- to 30-second increments, stirring between each, until melted. Let cool to room temperature.