These brilliant bombs of honeycomb make the best bonfire party snack. They can be made in advance and kept in the freezer, ready to pull out whenever you need a sweet little bite
Makes about 25 pieces
Cooking oil or spray, for greasing
125g liquid glucose
360g caster sugar
3 tbsp honey
15g bicarbonate of soda
250g dark chocolate
Sea salt, for sprinkling
1 Line a heatproof tray with baking parchment and lightly oil it.
2 Place the glucose, sugar, honey and 75ml water in a saucepan over a medium heat. Stir until the sugar has dissolved, then cook until the mixture turns a fairly dark caramel colour.
3 Remove from the heat and leave to stand for 2 mins, before whisking in the bicarbonate of soda. Whisk just enough so that it is incorporated into the caramel; but don’t over-mix or the honeycomb will collapse.
4 Pour on to the prepared tray and leave at room temperature for about 1 hr to cool.
5 Once the honeycomb has set, break it into bite-sized pieces. Set a wire rack over a tray.
6 Melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Remove from the heat, dip the honeycomb bits in the melted chocolate, and place on a wirerack.
7 Sprinkle with sea salt and allow the chocolate to set. Store in the freezer until needed.
Recipe from Sharing Plates by Luke Mangan (Murdoch Books).
