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PdfPlace your honey in a heavy-bottomed saucepan over medium heat.
Attach a candy thermometer and bring it to 300° F, stirring frequently to prevent burning.
Immediately pour the bubbling, hot honey onto a baking sheet lined with a silicone mat.
Allow it to cool completely at room temperature until it forms a hard, brittle sheet of sugar.
Break the hardened honey into smaller chunks.
Place the brittle in a heavy-duty ziplock bag and use a rolling pin or meat mallet to crush it into coarse pieces.
Transfer the crushed honey pieces to a blender.
Add 1 tablespoon of tapioca starch or cornstarch.
Blend on high for 1 to 2 minutes until it forms a fine powder.
Sift the mixture through a fine-mesh colander to remove any remaining large chunks.
Transfer the granules to an airtight glass jar and store in a cool, dry place.