Korean Honeycomb Toffee (Mega Dalgona with Nuts and Seeds)
Course: Sweets
Cuisine: Korean
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
Cool down: 1 hourhour
Total Time: 25 minutesminutes
Servings: 10chunks (depending on the size)
Calories: 84kcal
Author: Marvellina
The Korean honeycomb toffee is like an upgraded version of the simple 2-ingredient dalgona candy made popular by Netflix's Squid Game. With 5 basic ingredients, you can make a light as air and crunchy toffee with great honeycombs inside the toffee and best yet, with some nuts and seeds. So good and it's hard to stop munching on this.
Nuts and seeds (you can use whatever you like and the amount is flexible too):
20grroasted pepita seedssalted or unsalted is up to you
20grroasted peanutssalted nuts will add a nice salty sweet combo
10grroasted sesame seeds
Instructions
Prepare a large baking sheet lined with parchment paper or silicone mat. Scatter some toasted nuts and seeds on the pan
Get the baking soda ready on the side. Mix sugar, water, and corn syrup in a heavy-bottom saucepan so the sugar won't get burnt easily. Stir to combine
Put the pan on the stove over medium-low heat. Let the sugar gradually melt without stirring. The sugar starts to get bubbly on the edge and as it continues to heat up, the bubbles get larger and boil more vigorously. Remember to keep the heat steady and don't let the sugar burnt. Lower the heat if you suspect that the sugar browns too quickly
The sugar will continue to bubble and large bubbles turn into smaller bubbles and the boiling is not as vigorous. You will see the sugar turn to very very light yellow/golden color, almost hard to notice the color, that's normal. If you have a thermometer, it will read around 300 F (150 C)
If you don't have a thermometer, you can also do a test by scooping small amount of the molten syrup and drop it in a small cup of water and it will harden and form a thread that will break if you bent it. This is when you know the sugar is ready and you can add baking soda
Turn off the heat and add the baking soda and immediately stirring vigorously for about 10 seconds. Once you stop stirring, you will see the color turn to light golden brown and the mixture grows in volume and airy. Don't stir for too long or the sugar will get burnt and turn bitter and darker in color and the foam will get deflated
Immediately pour this on top of the nuts and seeds. The sugar hardens very quickly so you need to work fast. Let the honeycomb toffee cools down completely, about 1 hour or so
How to store honeycomb toffee:
Break the large pieces into smaller chunks and transfer to an air-tight container. They stay airy and crispy for about a week or so. Humidity is the enemy here and it can turn the toffee sticky and soggy
How to clean the sticky sugar off the pan:
Pour some water into the pan and put it back in the stove and bring the water to a boil. The sugar will dissolves. Use a spatula to scrape the sides and the rim of the pan with the hot water. They will come off easily