This is your PSL fix, in crunchy toffee form. I'd bought a bottle of Sonoma Syrup Co. pumpkin pie latte syrup this fall and have been struggling to use it up. I decided to try adding it to a honeycomb recipe. I also substituted some of the corn syrup for honey, since we still have some wedding favours left over.
This recipe includes some steps that have to be done quickly, so make sure you have all your tools and ingredients close at hand. The foaming part is pretty fun and reminds me of science experiments :)
In a heavy-bottomed saucepan, stir together 1 cup white sugar, 1/4 cup corn syrup, 1/4 cup honey and 3T pumpkin pie latte syrup. Place the pot on the stove over medium-high heat. Stirring, bring the mixture to a boil. Continue boiling without stirring until it registers 300F on a candy thermometer.
Remove from heat, whisk in 1-1/2 tsp of baking soda and whisk vigorously. The mixture will foam up quickly. Immediately pour the mixture onto a large piece of parchment paper. Let the honeycomb cool until hardened, then break into pieces. Store in an airtight container, or a Ziploc bag.
Your pot will be a sticky, hard mess but a soak in soapy hot water will dissolve the sugar and make it a cinch to clean.