Ingredients for Honeycomb Candy Hokey Pokey Nigella Lawson
- White Sugar
- Golden Syrup
- 2 teaspoons baking soda
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How to Make Honeycomb Candy Hokey Pokey Nigella Lawson
- Line a baking sheet with silicone baking paper. Set aside.
- In a heavy-bottomed saucepan, combine 2 cups granulated sugar, ½ cup light corn syrup, and ¼ cup water. Gently stir until sugar dissolves.
- Place the saucepan over medium-high heat. Do not stir from this point on; instead, gently swirl the pan occasionally.
- Cook, without stirring, until the mixture turns a deep amber color and reaches the hard-crack stage (approximately 300°F/150°C on a candy thermometer). Bubbles will be vigorously rising.
- Remove from heat immediately. Carefully add 2 teaspoons of baking soda and whisk vigorously with a heat-resistant spatula (the mixture will foam up significantly).
- Immediately pour the mixture onto the prepared silicone liner, spreading it thinly and evenly.
- Let the honeycomb cool and harden completely for at least 15 minutes, before breaking it into large pieces.
- Break into irregular pieces and enjoy! Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
61g
Fat
0g
Carbs
6g