I saw Nigella Lawson make this so long ago. Her recipe calls for golden syrup, something I have been unable to find. I know some people have been able to, but I can't. I used honey instead, I mean it IS honeycomb, so it seemed, ya know, appropriate. It worked great. I burned the heck out of my first batch, so let me give you some advice.
1.Have EVERYTHING measured and ready to be used.
2. When you add the baking soda, REMOVE the pan from the heat before you do so and whisk it as fast as you can in about 2 seconds and get it poured out. When it begins to cool, your screwed.
3. Use parchment or tin foil, with a wee bit of nonstick spray on your cookie sheet
4. If you smooth it out, you will get a crunchier, more dense honeycomb, if you just let it flop out of the pan like a big giant blob, and let it go where it wants, not touching it, you will get a more airy honeycomb, which for the record is MY choice.
You do not have to dip any of this in chocolate. I did.
When the recipes says to add the soda when you see your sugar start to change color, I mean it. I mean......like I MEAN it. You will burn that stuff so fast you won't have any idea what happened or HOW it happened. Trust me, experience speaking here.
So all that being said, this is so fast, so easy and just so fun. Let's get you started, and DO NOT BURN IT!
1 1/2 cups sugar
4 tbsp. water
4 tbsp. honey
3 tbsp. baking soda
You need a large pan, because when you add the soda, this will bubble up like it is alive.
Add in sugar, water, and honey. Whisk until combine, turn heat to medium-low. DO NOT walk away. Do. Not. Walk. Away. Just whisk it and wait for the moment when you see even one spot begin to caramelize.
REMOVE from heat, add in soda and whisk quickly, you don't want to over whisk it and lose your lightness.
|Just before it blew up all the way!|
If you want to dip in chocolate, just melt your favorite kind of chocolate and dip. You can do the whole thing or half. I thinned my chocolate melts out with a bit of veg oil to make it more workable.
I hope you enjoy this fun treat!!
Your "burnitupbetty" Chefwannabe