Crunchy, salty and sweet, once you start you won't be able to stop munching. Find the full recipe at the bottom of this post and even more sweet treat ideas here.
Here's what you need to make the honeycomb:
Put the caster sugar and golden syrup in deep saucepan, and place on medium heat.
When it's ready, the sugar should be the colour of a penny (see below).
Add the bicarb to the caramel, and stir briskly with a wooden spoon.
Scatter more popcorn on top, and leave it to set for about an hour and half.
Smash the set honeycomb with a rolling pin, and dip in melted chocolate.
Butter, for greasing
100g salted popcorn
100g dark chocolate, melted
200g caster sugar
5 Tbsp. golden syrup
2 tsp bicarbonate of soda
A square baking tin, around 20cm (a silicone one is useful)
Line your tin with non-stick baking paper and grease the paper with butter. Scatter half the popcorn over the tray. You can use a metal tin, but using silicone ensures the honeycomb stops cooking as soon as you pour it in.
Mix the caster sugar and golden syrup in a deep saucepan (without allowing to bubble) over a medium heat. Once all of the sugar has dissolved, turn up the heat and simmer until the caramel resembles the colour of a copper penny. Take the pan off the heat and immediately add the bicarbonate of soda. Beat with a wooden spoon to fully incorporate it until the mixture is foaming. Scrape straight into the prepared tin –be careful as the mixture will be extremely hot.
Leave to harden at room temperature for about 1½ hours, then smash the honeycomb into pieces. Half-dip your smashed honeycomb pieces into your melted dark chocolate and scatter with the remaining salted popcorn. Leave to set, then devour.
Everything Sweet by Alex Hoffler and Stacy O'Gorman is available now.