Smoked salted honeycomb

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This is my take on honeycomb, playing up to my absolute love of salted caramel by incorporating a little smoked sea salt – an ingredient that is now readily available in supermarkets here in the UK.

Honeycomb is fabulous eaten just as it comes, sprinkled over ice cream, added to a rocky road, used to decorate cakes…..for me, I prefer it smothered in chocolate, as I have done here, giving a home-made version of the terrific Crunchie bar!

And the random shapes and sizes you get make home-made honeycomb all the more enticing.

Honeycomb also makes a wonderful gift: those gorgeous deep-golden shards, wrapped in a transparent cellophane with a pretty ribbon…..who would not be delighted to receive such a treat?

About the recipe

Many recipes call for golden syrup or glucose syrup in the mixture, but I always go for runny honey which, I think, gives a much better flavour.

You can use normal fine sea salt, or else omit it completely if preferred, but the slight hint of salt you get in the honeycomb, with a light sprinkling on the chocolate really does make the taste buds sing.

The magic thing with honeycomb is the bicarbonate of soda: once it is stirred into the molten sugar and honey mixture, it causes it to expand rapidly, forcing lots of air pockets inside, giving the lightness that you want from honeycomb.

Don’t panic at the thought of caramel!

If you have ever made caramel and got into a mess with it crystallising or burning, for example, fear not: honeycomb, while being closely related to caramel, is much easier and is practically fool-proof.

Recipe: smoked salted honeycomb: makes just under 300g

  • 200g caster sugar
  • 70g runny honey
  • 3 teaspoons bicarbonate of soda
  • 1 teaspoon crushed smoked sea salt (or go to 1.5 teaspoons for a saltier kick)

To finish (optional):

  • milk or dark chocolate, melted
  • a little sea salt,

You will also need a large baking tray lined with non-stick baking parchment or a silicone mat.

(1) Put the sugar, salt and honey into a large solid-based pan and place over a low heat, shaking the pan from time to time to help the honey and the sugar combine and melt together: it will look very grainy to begin with, but within about 5 minutes it turns into a smooth, pale-golden liquid. Give the pan swirl to make sure there are no bits of sugar left. NB: don’t be tempted to stir it, otherwise the sugar might crystallise.

(2) As soon as the sugar and honey have melted together, increase the heat just a little and bring the mixture to a gentle simmer for about 4-5 minutes or until the mixture is bubbling and has turned a deeper golden colour: be careful not to let it go too dark as it can all too easily start to smoke and burn, giving a bitter flavour.

(3) Remove from the heat and stir in the bicarbonate soda, beating well for a few moments to incorporate fully. NB: as soon as the bicarbonate of soda is added, the mixture will immediately expand and become very foamy.

(4) Pour onto the baking sheet(s), letting it find its own way and allowing it to find its level all by itself. NB: don’t be tempted to spread it as you will start to compress the bubbles inside, giving a denser, chewier honeycomb.

(5) Leave for at least an hour to cool fully, by which time it will have become shatteringly crisp.

(6) Break apart randomly: it is fun just to bash it and let it splinter randomly. You get thicker bits around the middle and thinner edges: all taste great. The sound as the honeycomb breaks is quite wonderful, too! NB: if you want to be more precise, use a sharp knife to slice off chunks (a bread knife is ideal here).

(7) Dip the pieces of honeycomb in melted chocolate, either covering completely or partially. Sprinkle a little more salt (smoked, unsmoked or a mixture) over the chocolate and leave the chocolate to set. Store in an airtight container.

 

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17 comments

  1. Bernadine · · Reply

    Yum this looks so good! 😋

    Like

    1. Thank you 🙂

      Liked by 1 person

  2. Looks amazing. The addition of smoked salt is just brilliant! 🙂

    Liked by 1 person

  3. OMG, I had no idea you could make your own. I’m in trouble now. This is one candy bar I miss, (along with Eatmores), and now I can make my own. Thanks for linking it to my First Monday Favorites.

    Liked by 1 person

    1. Yes, so naughty to make but funnily enough the guilt soon passes….😀

      Like

  4. This looks amazing and totally different!

    Liked by 1 person

  5. We tried making honeycomb a few years ago but didn’t quite get it right. My husband keeps asking me to have another go though and you’ve really tempted me with this recipe – sounds lovely and would have made a lovely gift at Christmas.

    Liked by 1 person

    1. Oh you must have another go. So easy and such a joy to eat

      Like

  6. I definitely need to try this! We have these thin chocolate coated honeycomb here in California from See’s Candies that are to die for. I’d love to be able to make it myself!

    Liked by 1 person

    1. Those ones sound wonderful. It’s great fun to make a batch or two

      Like

  7. Oh my, this is definitely going on my to make list. Thanks.

    Liked by 1 person

  8. After seeing this, I am trying to figure out a brand of chocolate that looked just like this… though nobody liked it, I would enjoy it so much and looking at your post, I must give myself a chance to make this at home soon…

    Like

    1. oh you have to make this. It is great fun to make – and even better to eat!

      Like

  9. Super interesting recipe, I never even heard of it until now…. what a sad situation was I in! THanks for the rescue…. 😉

    Liked by 1 person

  10. eliotthecat · · Reply

    Pinning for the next holiday season!

    Liked by 1 person

  11. Oh my gosh, this recipe is so much fun! My husband would love it. And I think the salt would be required – probably what makes it quite addicting.

    Liked by 1 person

    1. yes the salt really makes a huge difference, although it is lovely without the salt.

      Like

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