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Caramel Corn and Pecan Honeycomb Brittle

Honeycomb candy with crushed caramel corn, toasted pecans and almond shards – oh. me. gee. It’s a must-make.

Caramel Popcorn and Pecan Honeycomb Brittle via Bakers Royale

I know it’s candy and some of you may put this off because you’re thinking hot sugar and candy thermometer – scary. It’s really not. If you can make homemade caramel, you can make homemade honeycomb candy. Think of it as caramel turned into a light and airy, solid-filled mass with honeycomb-like air pockets. 

Here are just a few key tips for success:

Caramel Popcorn and Pecan Honeycomb Brittle | Bakers Royale

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this recipe

Caramel Popcorn and Pecan Honeycomb Brittle

Yield: Serves 4-6


  • 3/4 cup caramel popcorn, roughly chopped
  • 1/2 cup pecans, chopped
  • 3 tablespoons sliced almonds
  • 1/3 cup honey
  • 1/4 cup water
  • 1 1/2 cup sugar
  • 1 tablespoon baking soda, sifted


Line a baking sheet with parchment paper. Very lightly cover non-stick spray. Sprinkle down caramel popcorn, pecans and almonds. Set aside

Stir together honey and water in liquid measuring cup (make sure it has a spout for easy pouring). Place sugar in a tall-medium saucepan. Gently pour honey and water mixture over sugar. The sugar will absorb the liquid. Do not stir, this will minimize any sugar granules from sticking to the side of the pan and creating crystals. Clip a candy thermometer to side of pan. Turn heat on medium-high. Cook without stirring, (occasionally swirling pan and brushing down side with a wet pastry brush if needed) until candy thermometer reaches 300F. Remove from heat, add baking soda (mixture will bubble and foam wildly), working quickly whisk until just combined, about 1 full turn.  Gently pour candy over prepared baking sheet without spreading. Set aside to cool, about 20 minutes. Cut into desired size.

Store  honeycomb in an airtight container at room temperature.

Recipe heavily adapted from Donna Hay