Chocolate Covered Honeycomb is a fabulous dessert or snack. Made with a few simple ingredients like honey and crushed nuts, this rustic chocolate pistachio bar is sweet, crunchy, and a big hit with everyone.
This was inspired by my butterscotch caramel cashew bar recipe on this site and pairs well with the sweet, tangy flavors of this cranberry applesauce.
Why You Will Love This Recipe
- Simple Ingredients: It only takes a handful of simple ingredients to make this recipe.
- Easy to Make: Although you have to move fast to make this honeycomb, it's not particularly difficult.
- Sweet and Savory: The combination of honey, nuts, and chocolate make a sweet and savory flavor profile.
- Versatile: The flavors in this honeycomb are perfect for any occasion, from baby showers to holiday gatherings.
Ingredients
It only takes a few incredibly simple ingredients that you can find in any grocery store to make this recipe.
- Sugar and Corn Syrup: Sugar and corn syrup give the honeycomb its sweetness and crunchy candy texture.
- Liquid Honey: Liquid honey adds more sweetness and the signature honey flavor.
- Baking Soda: Baking soda helps the candy harden to perfection.
- Pistachios: Crushed pistachios add a sweet, earthy flavor to the recipe.
- Semi-Sweet Chocolate: Dipping half the candy in chocolate adds even more flavor.
See the recipe card below for the exact quantities of each ingredient.
Substitutions and Variations
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this rustic chocolate pistachio bar recipe.
- Nuts: You can use any of your favorite nuts for this recipe.
- Chocolate: Use milk, semi-sweet, or dark chocolate for dipping the bars. They all work!
- Different Flavor: Melt peanut butter, butterscotch or caramel chips instead of chocolate chips for different flavor.
Instructions
Although this recipe requires some quick work, it's not a particularly difficult recipe. Just read the instructions a couple of times before starting, and you'll be just fine!
Add the sugar, corn syrup, honey, and water to a tall, heavy-bottomed pot.
Cook on medium-high heat, whisking constantly until everything is dissolved.
Increase the heat to high and let the mixture bubble until a candy thermometer reaches 295 degrees.
It should be a deep amber color.
Immediately remove the pot from the stove and whisk in the vanilla.
Whisk in the baking soda until the mixture is bubbly and foamy.
Pour into a prepared pan and set aside to cool completely.
Break the cooled honeycomb into chunks.
Melt chocolate in 20 second bursts in microwave until smooth. Dip the honeycomb chunks immediately in melted chocolate.
You can dip part or all of each piece.
Roll the chocolate-covered honeycomb in chopped nuts, if desired.
Place on a lined baking and refrigerate for about 30 minutes to harden.
Hint: Make sure you have the vanilla and baking soda measured and ready to go, or the candy will set and harden before you have time to add them.
If you love recipes like this, you may also enjoy these peanut brittle bites, cool whip candy, Butter Toffee Pretzels, Almond Joy Bites, Chocolate Covered Ritz Crackers or dubai chocolate bar.
Storage
Refrigerator: Refrigerate these bars in an air-tight container for 2-3 days.
Freezer: Store in an air-tight, freezer-safe container for up to 2 months.
Reheat: Defrost overnight in the refrigerator before serving.
Make Ahead: These are best when they're fully chilled, so feel free to make them ahead of time.
What to Serve with Chocolate Covered Honeycomb
The sweet flavors of honey and chocolate and the savory crunch of pistachio make this candy perfect with a variety of flavors and snacks. Try it with:
Tips
As candy recipes go, this one isn't complicated. However, there are a few things you need to bear in mind to make sure these come out right.
- If needed, dip your spoon in hot water to scrape down the sides of the saucepan to make cleanup easier.
- You should invest in a candy thermometer to make this recipe to easily hit the right temperature. If you do not have a thermometer, use the 'cold water test'. Drop a bit of the hot mixture into a small dish of cold water. If ready, honeycomb should instantly form a hard ball. Have the water ready before you start cooking just in case you need it.
- Read over the recipe a couple of times before you begin so you have a clear mental picture of how it comes together.
- It can take several minutes, 8-12 depending on the heat of your burner, for the thermometer to reach 300F. It will seem like it takes a long time to reach 250F and even longer to reach 300F, but when it does come close to desired temperature it happens very quickly.
- Remove the candy from the stove AS SOON as the thermometer registers 295 degrees (just under the 300 degree mark).
- Pre-measure your vanilla and baking soda so you can work as quickly as possible. You need to get those in before the candy hardens.
FAQ
Do you have questions about this chocolate dipped honeycomb? Here are some of the most commonly asked questions about this rustic chocolate pistachio bar candy.
Honeycomb candy is a crunchy, airy, sponge-like toffee made with sugar, honey, and baking soda. It may also be called sponge candy, seafoam candy, cinder toffee, and hokey pokey.
You have to work extremely quickly with this candy, and it's easier if you use a candy thermometer. If puffs of smoke come through the pores your honeycomb has burned. The temperature either got too high, or you didn't remove the candy from the stove as soon as it reached the correct temperature and you have to start again.
If it spreads out flat like a pancake, this means either you didn't cook the sugar long enough or your baking soda is old.
More Chocolate Dipped Dessert Recipes
Do you like desserts? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Chocolate Pistachio Honeycomb
Equipment
Ingredients
- 1 cup sugar
- 4 tablespoon corn syrup light or dark
- 2 tablespoon liquid honey
- 4 tablespoon water
- 1 teaspoon vanilla extract optional
- 2 teaspoons baking soda
Instructions
- Prepare an 8x8 or 9x9 inch baking pan with cooking spray and parchment paper.
- Ensure that you have the vanilla and baking soda measured and ready to go or the candy will harden before you have time to add them.
- Place sugar in the bottom of a tall, heavy-bottomed pot and shake until evenly distributed on the bottom.
- Add corn syrup, honey and water and turn the heat to medium high.
- Whisk ingredients until totally blended and dissolved.
- If possible, attach candy thermometer to the side of the pot with tip resting on the bottom of pot.
- Increase heat to high and DO NOT STIR.
- Allow to bubble until thermometer just reaches 295F and under 300F and immediately remove from heat or will burn and burn fast.
- If you see puffs of smoke your honeycomb has burned and you need to begin again.
- Add vanilla.
- Add the baking soda and quickly whisk till incorporated which takes about 3 seconds. The mixture will bubble and foam a lot. This is expected.
- Pour the foamy mixture immediately in to prepared pan and set aside to cool to room temperature, usually about 30 minutes. The honeycomb will spread out and have a shiny, porous surface.
Chocolate Dipped
- Dump cooled honeycomb on to a cutting board and cut into small pieces or chunks, between 1-2 inches.
- Place your chocolate in a small microwave safe bowl and microwave in 20 second bursts until smooth and melted. Stirring in between each burst.
- If adding nuts make sure they are crushed and on a plate. Set aside.
- Prepare a large rimmed baking sheet with parchment paper.
- Dip each chunk of honeycomb into the melted chocolate. You can either dip the end or the entire piece. I prefer to dip the end.
- Immediately roll wet chocolate in nuts until covered and place on prepared baking sheet.
- If you're dipping the entire piece in chocolate you'll need 2 forks to remove each piece of honeycomb from the melted chocolate, allowing excess chocolate to drip back into the bowl. Then immediately place in nuts and adjust until coated. Place on prepared sheet.
- Once all of the pieces are dipped in chocolate and rolled in the crushed pistachios place the baking sheet in to your refrigerator until the chocolate hardens, about 30 minutes.
Notes
- If you do not have a thermometer, use the 'cold water test'. Drop a bit of the hot mixture into a small dish of cold water. If ready, honeycomb should instantly form a hard ball. Have the water ready before you start cooking just in case you need it.
- It can take several minutes (8-12 or so depending on the heat of your burner) for the thermometer to reach 300F. It will seem to take a long time to reach 250F and even longer to reach 300F, but when it does come close to desired temperature it happens quickly. Remove pot as soon as the thermometer is about to read 300F.
- Store in an airtight container and refrigerate for 2-3 days or will absorb moisture and become sticky.
Nutrition
This post was originally published in October 2016. It's been updated with new content, images, and an updated recipe.
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