-
1
Cut a piece of parchment paper to fit the bottom of a 13-by-9-inch baking dish.
-
2
Line the dish with the parchment so it lays smooth and flat.
-
3
Coat the parchment and sides of the baking dish with a thin layer of cooking spray or butter; set aside.
-
4
Place the sugars, water, and corn syrup in a large saucepan over medium heat and stir until the sugars melt, about 10 minutes.
-
5
Attach a candy thermometer to the saucepan and cook the mixture, without stirring, until it reaches 270 degrees F, about 20 to 25 minutes.
-
6
Meanwhile heat the oven to 350 degrees F and arrange a rack in the middle.
-
7
Add the measured butter, honey, and salt and cook, stirring constantly with a wooden spoon or silicone spatula, until the mixture reaches 300 degrees F, about 10 to 12 minutes.
-
8
(The mixture will lighten in color and become foamy.)
-
9
Remove the pan from the heat and stir in the vanilla (it may sputter slightly).
-
10
Pour the mixture into the prepared dish in an even layer and let it cool until slightly set, about 15 minutes.
-
11
Turn the candy out onto a cutting board paper-side up.
-
12
Peel off and discard the parchment paper.
-
13
Score the candy into 1-inch squares, cutting about three-quarters of the way through.
-
14
(If your candy is too hard to cut through, place it in the oven on a baking sheet until slightly softened, about 5 minutes, and score again.)
-
15
Let the candy cool until almost completely hardened, about 3 minutes more.
-
16
Break into squares.
-
17
(If the squares dont easily crack, let the candy cool for 1 to 2 minutes more.)
-
18
Store at room temperature in an airtight container, in layers divided by parchment paper, for up to 2 weeks.
