Chocolate-Covered Honeycomb Candy

In London, I made a point to try English candy bars because word has it they're better than American ones. While I may not be able to change my deep-rooted childhood candy loyalties, I did find one bar that I just adored called a Crunchie. It contains an airy, crunchy (go figure), honey-flavored concoction that is covered in chocolate. The New York Times described Crunchie bars as "what a Butterfinger might be if it went to finishing school and married up." I decided I needed some back home whenever I want.

Chocolate-Covered Honeycomb
Recipe adapted from Seattlest

1/4 cup honey
1/2 cup light corn syrup
2 cups granulated sugar
3 1/2 teaspoons baking soda
12 oz. bittersweet chocolate

Cover a sheet pan with a piece of parchment paper and brush it with a thin coating of butter or oil, or you can use a silpat and skip the butter or oil. Combine the honey, corn syrup and sugar in a large pot. The candy expands so make sure you choose one that's big enough. Set the pot over high heat. Mixture will begin to boil and there's no need to stir it. Cook until a candy thermometer reaches 300 F or until the mixture turns a light amber color. When the honeycomb mixture reaches 300 F, remove from heat.

Pour in the baking soda and whisk quickly until it is combined; while you whisk, the honeycomb will foam up and expand, while this happens sing, "She Blinded Me with Science." Once the honeycomb has fully expanded, don't stir it, just gently pour the mixture onto your prepared pan and allow to cool completely, about one hour. Once cool, break the candy into smaller pieces. Some people stop here, but I think the chocolate really makes this worthwhile. Melt 12 oz. of bittersweet chocolate. Submerge each piece of honeycomb candy in chocolate until it's completely covered, then remove and allow to harden. Store candy in an airtight container.