- 1 ½ cups Roasted, Unsalted Peanuts
- 1 ⅓ cup Sugar
- ½ cup Dark Corn Syrup ( or Lyle’s Golden Syrup)
- 5 tablespoons Water
- 1 teaspoon White Vinegar
- Pinch Cream of Tartar
- 1 ½ teaspoons Baking Soda
- 1 teaspoon Vanilla
- Flaky Salt for Garnish
- 8 ounces Chocolate for coating
1. Line 8x8 dish with parchment paper, don’t worry that it isn’t even, just crease it up against the sides as best you can. Pour peanuts into dish, weighing down the parchment paper. Scatter peanuts evenly over bottom of dish, pressing them into the corners.
2. In a heavy-bottomed saucepan, add sugar, corn syrup, water, vinegar, and cream of tartar. Heat over medium and stir gently with heat-safe spatula until sugar is dissolved (1-2 minutes)
3. Increase heat to high and boil until syrup reaches 300˚ (hard crack phase). This should take between 10-12 minutes.
4. Remove pan from heat. Add vanilla, add baking soda, immediately whisk to combine. Mixture will quickly foam up.
5. Pour foaming caramel gently into baking dish, on top of peanuts.
6. Allow caramel to set for 45-60 seconds, then sprinkle top with flaky salt.
7. Allow caramel to cool in dish until brittle, 1-2 hours.
8. Melt 5 ounces of the chocolate in a double boiler. As soon as it’s mostly melted, remove the bowl from the heat and toss in the remaining 3 ounces of chocolate. Stir until all chocolate has melted (lazy rempering). Dip large blocks and shards of honeycomb into the chocolate, coating the peanut bottom entirely. Place dipped blocks on parchment lined tray to set.