Honeycomb Brittle with Chocolate and Sea Salt Recipe

• Lightly grease a 9x13-inch cake pan.
• Line the bottom and sides with parchment paper.
• In a small bowl, sift the baking soda and cream of tartar; set the mixture aside.
• In a medium saucepan, add the sugar, corn syrup, honey, and ¼ cup water.
• Swirl with your fingers to combine.
• Using clean, wet fingers, brush away any sugar remaining along the sides of the pan.
• Set over medium-high heat and bring to a boil.
• Cook without stirring until the syrup reaches 325°F on a candy thermometer, 18–22 minutes.
• Remove from the heat and wait until the bubbling has subsided, 10–15 seconds.
• Briskly whisk in the baking soda mixture; while the candy is still foaming, pour it into the prepared pan.
• Let rest at room temperature without jostling or moving the pan until fully cooled and crisp, 30–40 minutes.

Meanwhile, make the chocolate topping:

• In a small heatproof bowl, add the chocolate and coconut oil.
• Bring a small saucepan of water to a boil, then turn off the heat and set the bowl over the pot.
• Stir until evenly melted and blended.
• Remove the bowl from the saucepan, wiping any water from the bottom.
• Set aside to cool slightly.
• Line a large baking sheet with parchment.
• Lift the honeycomb out of the pan, break into 1- to 2-inch chunks, and spread the pieces out over the baking sheet.
• Drizzle the chocolate mixture over the candy, and sprinkle with flaky sea salt.
• Set aside until the drizzle has set, then serve, or transfer to an airtight container and store for up to 1 week (less time in a humid environment).