from The New Sugar & Spice: A Recipe for Bolder Baking, by Samantha Seneviratne (Ten Speed Press, 2015).
A few of my notes! I found it was fine to use parchment paper instead of buttered foil in the first step, which let me reuse the same parchment paper for the chocolate-dipped pieces. I also used rice vinegar instead of distilled white because that was what I had on hand. For the boiling, I find that my candy thermometer can be a little finicky sometimes — if yours is similarly untrustworthy, watch for the mixture to reach a dark maple syrup color (a tip I found helpful from Yossy’s version of honeycomb, which she swirled into ice cream!) and remove from heat immediately if you smell any hint of something burning. If you do slightly burn the caramel, no worries — I did that to one batch and found that it tasted kind of like a s’more when dipped in chocolate. 🙂 Finally, if you decide to dip the honeycomb partially, as I did in the photos, you may not need all 4 cups of the chocolate.
Also, a few variations — I made another batch with half maple syrup and half golden syrup as a subtly fall-flavored treat; for an earthy, herbed twist, I think you could omit the cayenne and add a sprig of rosemary while you bring the caramel to a boil, then carefully fish it out before the caramel reaches 300 degrees.