Crispy and crunchy honeycomb paired with silky smooth chocolate – what’s not to love?

Preparation time: 10 mins

Cooking time: 15 mins

Serves

INGREDIENTS

• 1 1/2 cups white sugar

• ½ cup honey

• 125ml water

• 2 tablespoons golden syrup

• 2 tsp bicarbonate of soda, sifted

• 200g good quality dark chocolate, cut into small chunks

• Sea-salt flakes, to sprinkle

METHOD

Step 1 Line a large, deep baking tray with baking paper, allowing sides to overhang. Put sugar, honey, golden syrup and water in a large saucepan over low heat.

Step 2 Cook, stirring, brushing down the side of pan with pastry brush dipped in water to remove any sugar crystals, for 5-8 minutes or until sugar dissolves.

Step 3 Increase heat to high. Bring mixture to a boil. Cook, without stirring, for 5-7 minutes or until syrup reaches 153C on a sugar thermometer. Remove from heat. Set aside to allow bubbles to subside slightly.

Step 4 Add bicarb. Quickly stir with a wooden spoon until combined (make sure, you don’t leave any lumps of bicarb) mixture will bubble and foam. Pour onto prepared tray. Set aside to cool completely.

Step 5 Line a flat tray with baking paper. Cut or break honeycomb into bite size pieces. Put chocolate in a small bowl and microwave for 20 second intervals, stirring until melted. Dip honeycomb halfway into chocolate, allowing excess to drip before placing on lined tray. Sprinkle with salt. Allow chocolate to set before serving.

Recipe and styling by Kayla Cameron. Visit her site here & Instagram here.

Photography by Bonnie Coumbe. See her site here & Instagram here.