Ingredients
1 cup (220 g) light brown sugar
1 cup (339 g) honey, (1 16-ounce jar)
1 tablespoon (16 g) white vinegar
1/4 teaspoon (1.5 g) kosher salt
1 tablespoon (12 g) baking soda
10 ounces chocolate,, melted (approx.)*
Directions
1
Line a 9x13 pan with parchment paper.
2
Place the brown sugar, honey, vinegar and salt in a large, heavy-bottomed pot over medium heat and cook, swirling the pot occasionally, until the mixture registers 300 degrees on a candy thermometer.
3
Immediately remove the pot from the heat and whisk in the baking soda (mixture will foam up and expand to at least 2x volume).
4
As soon as the baking soda is fully incorporated, gently pour the hot candy mixture into the prepared pan, taking care not to pop the bubbles.
5
Gently shake/roll the pan to level the mixture as needed, taking care not to pop the bubbles and let out the air.
6
Allow the mixture to cool until crisp (approx. 2 hours), then break into pieces.
7
Coat with melted chocolate, if desired, and allow to cool & harden before serving.
Notes
*Coating in chocolate is optional.