I’m going to be honest with you – I had never heard of the band the Honeycombs until I started researching more foody music. But I found them, and it gave me an excuse to make some honeycomb. The Honeycombs are a pop band from the 60s with catchy tunes and a groovy girl drummer. Yeah, I said groovy.
Unlike yesterday’s recipe, there is nothing healthy about this sweet. It is basically sugar with sugar, coated in sugar. But boy is it delicious! Plus it’s kind of like doing primary school science in the kitchen. Remember making volcanoes erupt with bicarb and vinegar lava? Or what we used to do as kids – go across the road to the park with those little eggs from inside Kinder Surprises. We would fill one half with vinegar and the other with bicarb and you would have to join them together REALLY QUICKLY and throw them up in the air before they exploded. If you timed it right they would explode in the air and we would all rejoice.
1 cup raw sugar
1/4 cup glucose syrup
2 Tbsp agave nectar
2 tsp bicarb soda
Line some kind of vessel (I used a 27x18cm slice pan) with baking paper and set aside. Get baking soda ready by measuring it into a small bowl and ensuring there are no lumps. Grab a whisk and place it nearby.
Place the sugar, glucose syrup and agave nectar in a large pot and heat on medium. Don’t stir the mix while you do this, rather, try to poke it together with a wooden spoon to ensure the sugar dissolves. Once dissolved, turn the heat up to high and bring mix to a boil.
Allow to bubble away until it turns golden in colour – if you have a candy thermometer, this should be around 150C.
Working quickly, take the pot off the heat, pour in bicarb soda and whisk together. The mixture will expand rapidly and become foamy. Quickly pour it into your prepared pan and then LEAVE ALONE. It is imperative that you do not touch at this point, or your honeycomb will deflate.
Once set, break or cut into pieces.
Obviously, I melted some chocolate and coated it all to made mini crunchie bites.