Brown sugar deepens the caramel sweetness of the glaze and helps it thicken. Dark brown sugar produces a more molasses-forward, almost toffee-like glaze depth. Light brown sugar creates a lighter, cleaner sweetness. Either is appropriate; the choice comes down to personal preference. Three-quarters of a cup is the right quantity to balance the savory elements without making the dish taste like dessert.
Honey adds a silky quality to the glaze that brown sugar alone can’t fully replicate, and a subtle floral sweetness that rounds out the flavor. A quarter cup is the right proportion alongside the brown sugar. If you’re out of honey, pure maple syrup substitutes directly and adds a pleasant earthy note.
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