Mmmm honeycomb...

Well, it's not really honeycomb but it is known as such (it is also known as Cinder Toffee and Hokey Pokey... think I'll stick with the honeycomb).

I've always loved honeycomb. Al will vouch for me choosing Cadbury's Crunchie bars when given the choice. I love how the bubbles melt on your tongue and the slightly burnt sugar hints. The way the texture of the honeycomb and the texture of the chocolate are so different from each other is almost impossible to resist.

This recipe was taken from Nigella Express which I got for christmas and was a lot easier than expected. Alas, it is not chocolate coated but you can cover yours in chocolate if you wish (and if it lasts that long).

Ingredients

100g Caster Sugar

4 tbsp Golden Syrup
1 ½ tsp Bicarbonate of Soda

Method

Put the sugar and syrup into a saucepan and mix together, you mustn't stir while the pan is on the heat.

Place the pan on the heat and let the mixture first melt, then turn to goo, then turn to a bubbling mass the colour of maple syrup (approximately 3mins).

Remove from the heat and whisk in the bicarbonate of soda and turn immediately onto a piece of reusable baking parchment or greased foil and leave to cool.

Once set, bash up into chunks and enjoy. Store in an air-tight container.

It's so simple and takes no time at all! I think mine was cooked ever-so-slightly too long and tastes a little burnt, it's not unpleasant but it's something to note for next time. Delicious and really good for gift-giving.

**The pictures are a bit rubbish because they are taken on my phone**

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