Chocolate Pistachio Honeycombs are a fabulous dessert or snack. Use your favorite nuts and these easy honeycombs will not disappoint! Another brilliant recipe from my late foodie friend Marcel. This recipe is different and definitely worth a try.

Ingredients in Chocolate Pistachio Honeycomb

sugar
honey
water
corn syrup
baking soda
pistachios
semi sweet chocolate
cooking spray

How to make Chocolate Pistachio Honeycomb

Prepare an 8x8 or 9x9 inch baking pan with cooking spray and parchment paper.

Combine sugar, honey, water and syrup in a medium, heavy bottomed saucepan.

Heat over low heat and cook, stirring regularly for even browning of the sugar as it cooks. Scrape down the sides of the pan to remove any sugar crystals.

Dip your spoon in hot water if necessary to scrape down the sides of the saucepan.

Heat for around 6 minutes or until sugar has totally dissolved.

Once dissolved increase your heat to medium-high and bring mixture to a boil.

Cook for about 6 minutes or until the mixture reaches the hard crack stage. It will look like a very pale straw or amber color, almost like caramel.

Remove from heat and quickly add baking soda with a whisk or wooden spoon. The mixture will bubble and foam a lot.

Pour the foamy mixture immediately in to your prepared pan and set aside to cool completely at room temperature, about 25 or 30 minutes.

The honeycomb should spread out and have a porous, shiny surface.

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. If puffs of smoke come through the pores, it means that the candy has burned. In either case you have to start again.

Place your chocolate in a small saucepan over low heat.

Stir regularly until chocolate has melted and is smooth.

Crush your pistachios and place them on a plate. Set aside.

Dump cooled honeycomb on to your work surface.

Break up and cut honeycomb into small pieces. We usually make them to 1-2 inch pieces or chunks.

Prepare a large rimmed baking sheet with parchment paper.

Place each chunk of honeycomb into the melted chocolate.

Using 2 forks remove each piece of honeycomb from the melted chocolate, allowing excess chocolate to drip back into the saucepan.

Place coated honeycomb onto the plate with the crushed pistachios on it and roll it around.

Once coated in crushed pistachios place on your prepared baking 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, around 25 minutes.

Store in an airtight container and refrigerate for 2-3 days. Enjoy!