Honeycomb Toffee

This crisp, airy candy is popular in the United Kingdom and is often coated in chocolate to help preserve its unique texture. It may seem intimidating to make at first, but it’s a fun and interactive dessert that’s easy to make. I recommend reading over the entire recipe before you make this candy, just to make sure you have everything ready to make it. We hope you enjoy this delightful candy recipe.

½ cup granulated sugar
4 T honey
1 ½ tsp baking soda

Optional chocolate coating:
1 cup chocolate chips, melted
1 T coconut oil

Prepare a baking sheet by lining it with parchment paper. Set it within your immediate reach. The reaction to create honeycomb toffee happens very quickly and you’ll want the baking sheet near you to make pouring the toffee go smoothly.
Put your baking soda into a small cup or bowl and set it within your immediate reach. Place a spatula and whisk within your reach as well.
In a medium sized pot on low heat, add your sugar and honey. Whisk them together until they’re combined and continue whisking occasionally as the sugar dissolves into the honey.
Once the syrup becomes smooth and you see very few sugar granules in the syrup, turn the heat up to medium and continue whisking.
When your mixture has turned the color of maple syrup and is bubbling, turn off the heat. This will take almost exactly 3 minutes.
Get ready for the reaction to take place.
Grab the handle of your pot and add your baking soda. Quickly whisk in the baking soda and the reaction will begin.
Whisk until the baking soda is just combined and pour the toffee out onto the prepared baking sheet, scooping it out with your spatula.
When you pour the toffee, try to spread it out across the pan as you go. You cannot spread it by smoothing it out once you’ve poured it because you will crush the bubbles that give the toffee it’s texture.
Allow the toffee to cool, about 30 minutes.
Once it’s cooled, cut the toffee with a knife, or smack it to shatter it into smaller pieces.
Coat the honeycomb toffee in chocolate if desired.
To make the coating, add your coconut oil to your melted chocolate and mix.
I recommend using chopsticks to hold the toffee as you dip it in the chocolate.
Allow the chocolate to cool and set and serve. Enjoy!

Honey Caramel Pie

Thanksgiving dinner isn’t complete without a delicious pie for dessert. This honey caramel pie is rich, a little gooey, and perfect for sweet tooths and caramel lovers alike. Using only honey as the base of this pie’s caramel filling creates a delicate depth of flavor that differs from sugar-based caramels. A perfect dessert for fall, this pie is sure to be a hit!

This caramel recipe cannot be made truly vegan without removing the honey, which is what gives it its unique flavor. To make the pie dairy free, you can substitute with full-fat coconut cream and vegan butter.

This recipe also requires you to heat the honey to a certain temperature range. If you do not have a thermometer, you can use the ice bath method to check the temperature. In a small cup, add lots of ice and a small amount of water. When you think your caramel is starting to reach the right temperature, drip a small amount of it into the ice bath. Remove it from the bath and run it through your fingers to see if it has hardened. If it forms a firm ball when dry, it is ready to be taken off the heat. Watching the caramel’s color is also important if you’re using this method. As it reaches the correct temperature, it will become darker and golden in color, thickening slightly. As the honey boils, it will naturally foam, so don’t be alarmed. Happy caramel making, I hope you enjoy this wonderful pie!



For the crust:
1 ½ cups graham cracker crumbs
6 T unsalted butter, melted
¼ cup honey


For the Caramel:
¾ cup heavy cream
1 cup honey
2 T unsalted butter, room temperature



Grease a 9.5-inch pie pan and set it aside.

Smash your graham crackers into fine crumbs.

Melt your butter in a medium bowl.

Add graham cracker crumbs and honey to the melted butter. Stir until combined.

Transfer into the pie pan. Smash the graham cracker crumbs into the sides of the pan and base to create a crust.

Allow the crust to set in the refrigerator for 30 minutes.

In a medium sized pot, add your honey and heavy cream.
Turn your burner on to medium-high heat and stir occasionally. The honey will foam as it boils, this is normal.
Heat the honey until it has reached 250℉

When the honey has reached temperature, it will turn a deeper golden color and become thicker to stir. Do not allow it to become too dark, otherwise it will become too hard to eat once it’s set.

After the honey reaches 250℉, remove it from heat and immediately stir in the butter. Stir until combined.

Pour the caramel into the piecrust and top it with flaky salt if desired.

Allow the caramel to cool and set at room temperature for 1-2 hours. When it has cooled and set, cover it to preserve freshness until serving. Enjoy!