Salted Honeycomb

The magic comes from baking soda, which instantly foams when it is added and creates air
pockets as it sets in the sugar. This recipe calls for organic agave instead of corn syrup and a sprinkling of salt to bring out the flavor and balance the sweetness.

Salted Honeycomb [Vegan]

Ingredients

• 1 1/4 cups (250 g) organic unrefined cane sugar
• 1/2 cup (120 ml) organic agave
• 1/4 cup (60 ml) cold water
• 1 tablespoon (13 g) baking soda
• Pinch of sea salt

Preparation

1. Line a baking sheet with greased parchment paper. Combine the sugar, agave, and water in a medium-sized heavy saucepan over medium-high heat, and stir only until the sugar dissolves. Let the mixture come to a boil and cook it until it reaches around 300°F (150°C) and is a dark amber color—for about 5 minutes.
2. Turn off the heat and whisk in the baking soda, whisking just enough to get out the lumps. Immediately pour the mixture onto the lined baking sheet, using a heatproof spatula to scrape all of it from the pan—but don’t smooth it down or you will lose all of those lovely air pockets. Do not touch it yet! It is so hot and sticky. Immediately sprinkle the surface of the candy with sea salt before it sets.
3. Put the baking sheet in a cool, dry place to cool.When the candy is hard, break it apart into chunks with your fingers. It is the best when it’s fresh, as it absorbs moisture and starts to get chewy very quickly. But rest assured, it can be frozen in a sealed container and enjoyed for a couple of weeks.

Notes

makes about 2 cups.

https://www.onegreenplanet.org/vegan-recipe/salted-honeycomb-vegan/