The honeycomb crumbs sparked my need for maplecomb crumbs. We substituted maple syrup for honey in our honeycomb recipe. The candy foamed and aerated. I took the delicate, crunchy sweet and pulverized it with white chocolate and vanilla shortbread. The result was a toasty, malty, maple crumb with a hint of caramelized pretzel flavor. Today we used the crumbs on some of our sourdough-nuts. The two played very well together.
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