Hmmmmmmmmm ... how to describe how this irresistible little treat ended up being made? If I were to cut straight to the chase I would explain that I made it to go alongside a recipe that I
tried to convert from an American magazine. The recipe, for pie, failed ... I think maybe I didn't convert one or two of the weights quite right [hanging my head in shame] and so we ended up eating the pie
with a straw purely as a 'tester' ... I have pledged to adapt the recipe until it can be eaten with a spoon! Anyhoo, the pie was to have Honeycomb / Hokey Pokey / Cinder Toffee (call it what you will) generously layered on the top and the chief taste testers (namely Hubby and Mr JS) saw no point in wasting this treat. They claimed a piece just happened to fall into their mouths every time they passed the tin!
Nigella's Hokey Pokey
100g caster sugar
60ml golden syrup
1 1/2 tsp bicarb of soda
Put the sugar and syrup into a saucepan and stir together to mix. You mustn't stir once the pan's on the heat, though.
Place the pan on the heat and let the mixture first melt, then turn to goo and then to a bubbling mass the colour of maple syrup - this will take 3 mins or so.
Off the heat, whisk in the bocarbonate of soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of reusable baking parchment or greased foil.
Leave until set and then bash at it, so that it splinters into many glinting pieces.
Makes 125g
Nigella Express
Look delicious!! gloria
ReplyDeleteWho needs pie to eat when you've got this?!
ReplyDeleteOh I do love honeycomb. I haven't made it for years, but it's on my to do list since I saw Lorraine Pascale making it on TV earlier this year. Yours looks fab, I certainly wouldn't be able to resist.
ReplyDeleteThis looks the most, most fun to make! And quite possibly eat as well...
ReplyDeleteI'm fascinated to know what the pie was that you were making. ooh cinder toffee, if only chemistry at school had been this interesting!
ReplyDeleteOoh! I just love honeycomb, yum yum!
ReplyDeleteUna delicia , tomo nota de la receta me ha encantado muchos besitos ...
ReplyDeleteOooh, that looks lovely - and quite a cool thing to make too. Were you at all tempted to coat it in chocolate and call it a giant Crunchie? I know I would be!
ReplyDeletesurely that hokey pokey would be a comfort if the pie wasn't (was it a chocolate pie - now that sounds like a brilliant combination
ReplyDeleteOoh lovely. I have tried to make this a couple of times and it just tasted of bicarb - good if you have indigestion, otherwise rubbish. I will give your recipe a go and see if I have better luck.
ReplyDeleteYum!
ReplyDeleteI totally love honeycomb, specially when mixed into ice cream. Its such a simple way to dress up your regular vanilla ice cream and it also helps that honeycombs are so easy to make.:) Love love love it! :)
ReplyDeleteI love the name of this stuff, it always makes me laugh!
ReplyDeleteI've not made it before myself but it's on my kitchen bucket list!
Ive made this EXACT recipe chele and its wonderful is it not! Ive seen so many out there that call for candy thermometers and the such yet ive used this method multiple times and found it fool-proof and gives such great results. Lovely post! :)
ReplyDeleteIt looks lovely, and I do have half a bottle of golden syrup nearing its expiry date! If you don't mind me asking, why mustn't the sugar and syrup be stirred after its put on the heat?
ReplyDeleteThis looks amazing. I was thinking of making my own honeycomb recently after trying some from Peggy Porschen's Parlour. Must get this recipe out and give it a go.
ReplyDeleteI saw Matt (The Wild Garlic) make this on Masterchef a few years ago and LOVE it! Thanks for the recipe and great photos too!
ReplyDeleteKaren
I've always wanted to try making this! It looks great! xxx
ReplyDeleteThis is on my long-term list of things to make, it looks such fun!
ReplyDeleteGood luck with the conversions, it's a pain when they don't quite work out isn't it! But at least you had this to comfort you!