I love watching the Food Network. It never fails to give me new ideas of things to cook, make and bake.
Now, I know she’s not everyone’s cup of tea but I really like Nigella Lawson! I think her cooking programms are brilliant to watch, especially when my youngest sister is around to laugh with me at her unnecessarily sexual descriptions of food. I mean why use boring everyday words when you can use Nigella’s colourful descriptions – in fact I wish I spoke more like her! As well as enjoying her amusing descriptions, I think she also has some really good recipes and advice when it comes to baking and cooking. It was during one of her Nigella Express programms that I saw her make Hokey Pokey (The Cornish name for honeycomb), which is clearly the best name for honeycomb I have ever heard!
I am an absolute crazy honeycomb lover, so when I saw how easy she made it look to make these beautiful, golden, sugary treats I knew I had to give it ago!
Honeycomb (Hokey Pokey)
You will need:
3½oz/100g Caster Sugar
4 tbsp Golden Syrup
1 tsp Bicarbonate of Soda
3½oz/100g Plain/White/Dark Chocolate (Melted and poured over the top, to give a chocolate coating to the honeycomb)
Sprinkle of Almonds (Spread over the greaseproof/baking paper before honeycomb is poured over the top, to give an interesting taste to the honeycomb)
Let’s get started!
- Measure sugar and syrup into a saucepan, and mix until combined
- Turn on to medium heat and let the mixture melt, then bubble and turn golden brown – This takes around 3 minutes (Do not stir the mixture when heated, instead gently swirl the mixture by shaking the pan carefully)
- Remove from the heat, add the bicarbonate of soda, whisk quickly until smooth and then pour onto grease proof/baking paper (If using almonds spread over the paper before you pour on the honeycomb mixture)
- Allow to cool (You may need to place it in the fridge. If using chocolate wait until honeycomb is set then pour melted chocolate over the top and allow to cool)
- When cooled go ahead and smash the honeycomb up into millions (Okay maybe not quite…) of tasty golden pieces!
- You are all done! 🙂
This recipe is just as easy and simple as it seems, and the smell that fills the kitchen when you made it is mouth watering! It took less than 15 minutes before my honeycomb was poured out on the grease proof/baking paper, however the cooling time varies. If it doesn’t seem to be setting hard, pop it in the fridge for a bit – that did the trick for mine! I think the worse part of the recipe is getting the molten sugar off saucepans and utensils, and the guilt of eating it all to myself…
As well as a tasty treat for yourself, I also think if you put it into a fancy tin/box it would make a really nice present for someone. So definitely give it a go! 🙂
A Craft in the Life..