Carrot Honeycomb Toffee

Gather all ingredients. Line a 13×9 inch baking high-rimmed baking pan with parchment paper or foil. Coat parchment or foil with nonstick cooking spray: set aside.

Allrecipes / Julia Hartbeck

In a 6-quart heavy-bottom pan combine carrot juice, sugar, honey, and kosher salt. Stir to combine. Bring to boiling over medium-high, stirring occasionally (this should take 4 to 5 minutes.)

Cook’s Note

The mixture bubbles up during cooking, so the size of the pan (6-quart) is required to avoid boil overs.

Attach a candy thermometer to pan making sure that the bulb of the thermometer is immersed in the candy mixture. Cook, stirring occasionally,  until mixture reaches 300 degrees F (150 degrees C), 20 to  25 minutes. The temperature rises very quickly in the last few minutes of cooking.

Watch closely during this time as mixture foams up.  If mixture foams to the top of the pan, stir vigorously to stir down the foam.

Allrecipes / Julia Hartbeck

Remove from heat. Stir in vanilla. Working quickly, add baking soda and whisk just until combined. ( Avoid overmixing as this deflates the bubbles.)

Allrecipes / Julia Hartbeck

Pour onto prepared pan and use a rubber scrapper to transfer candy mixture to the pan. (Do not spread it out, it is okay if the top of the candy mixture is uneven.)  Let cool until set, about 1 hour.

Allrecipes / Julia Hartbeck

Break into pieces.  Store toffee in an airtight container at room temperature up to 2 weeks.

Allrecipes / Julia Hartbeck