Carrot-Infused Honeycomb Candy

1. 1

   Gather all ingredients. Line a 13x9-inch high-rimmed baking pan with parchment paper or foil. Coat the parchment or foil with nonstick cooking spray; set aside.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

• Calories 67.61 kcal Low Source
• Protein 0.09 g Low Source
• Carbs 10.32 g Moderate
• Total Fat 3.2 g Low Source
• Saturated Fat 0.21 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.05 mg Low Source
• Sodium 5.9 mg Low Source
• Fiber 0.3 g Low Source
• Sugar 9.12 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 1.66 mg Low Source
• Iron 0.02 mg Low Source
• Potassium 23.23 mg Low Source
• Vitamin A 0.16 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

No known allergens listed for this recipe. Always double-check ingredients for your needs.