In my younger days, tv was an absolute luxury. We had one, hidden in a double door oak cabinet with Manet and Monet for company, but it was never allowed to chat with said neigbours.
It was only recently that I discovered with a confession from mother, that it was for her own good the beast rarely roared to life. Nature’s babysitter even for adults.
We were visiting my mother’s sister who’s tv always hosted the best leather couch; when you sit down, it’s sweet surrender to the husky embrace of leather, tabacco and whisky. (For the story lets include poor old mahogany as well.)
While sinking into Utopia, the naughty kitchen adulteress, Nigella winked from the one eyed beast and I reached out to the golden light: Honeycomb.
I don’t have a sweet tooth but man oh flipping man does this sugar babe make me weak in the knees. (for those of you who don’t know what honeycomb is, think of a Crunchie, it’s that bubbling sugar sea sponge bar coated in milk chocolate)
Her Majesty called this hokey pokey if I can recall. And here’s the recipe.
100 g Sugar (white, brown, caster, pick your fancy)
4 T golden syrup (could probably be substituted with honey if you wish to be healthy but let’s just quickly clear this out: there’s NOTHING healthy about this recipe, mkay. Oh for the taste you say? Sure go wild you maniac.)
1 t bicarbonate of soda
Now, sugar can be sly. Mix your sugar and syrup/honey, THEN place on the heat in pot or pan. Please do not stick a spoon or utensil in the mix, if you want to stir, swirl your pan. If you spoon, there will be trouble and sugar won’t cooperate.
Prep a baking tray, bowl with baking paper and cooking spray.
Once the toffee has turned at the 150ºC mark, for those of you who have a candy thermometer, it has to be at the ‘cracking’ stage. Test in a glass of water with a drop. If it cracks, presto!
The following has to happen in one movement, no panic necessary, just rolled up sleeves and your favourite tune. Take it off the heat and immediately WHISK your bicarb into the fold then pour into your prepared container with the sprayed baking paper.
Please allow for it to cool before you look like a fool.
Crack and crunch to your hearts delight. Dip it in chocolate, crush it with a maximum packed pavlova, serve on top of a buttercream frosted birthday cake or try with Sunday pork belly.
PS. Store in an airtight container to avoid wet toffee.