Ingredients

• 4 oz. hard peppermint candies
• 1 ¹⁄₄ cups heavy cream
• 1 cup superfine sugar
• 6 tbsp. golden syrup or 
dark corn syrup
• 3 tbsp. honey
• 3 tbsp. unsalted butter

Instructions

1. Put peppermint candies into a plastic bag and crush them coarsely with the flat side of a meat mallet. Using a large sieve, sift candy pieces, discarding powder; set candy pieces aside.
2. Line the bottom of an 8" x 8" baking pan with parchment paper; grease parchment paper with nonstick cooking spray and set aside.
3. Heat cream, sugar, syrup, and honey in a 6"-diameter 2-qt. saucepan over medium heat; stir until sugar dissolves, about 5 minutes. Bring to a boil and attach a candy thermometer to the side of the pan; cook, without stirring, until mixture reaches 250°, about 45 minutes. Remove pan from the heat and add butter. Using a wooden spoon, stir until smooth, about 3 minutes.
4. Pour sugar mixture onto prepared baking pan and sprinkle evenly with peppermint candy pieces, pressing them lightly into toffee with the back of a spatula. Let cool completely; cut into 64 squares to serve.