Honeycomb crunchies

Honeycomb crunchies


7 people made this

About this recipe: This is another version of caramel which is super easy and quick. The best part is that it can be refrigerated and used as a perfect topping for other desserts. It's like a crunchy version of cotton candy. It's also known by a variety of other names such as hokey pokey, puff candy etc.

Serves: 4 

  • 200g caster sugar
  • 120ml water
  • 2 tablespoons liquid glucose or golden syrup
  • 2 teaspoons bicarbonate of soda

Prep:10min  ›  Cook:10min  ›  Extra time:3hr cooling  ›  Ready in:3hr20min 

  1. Line a tray with baking parchment and set aside.
  2. In a saucepan combine the sugar, water and syrup over a medium heat. Stir and allow the sugar to dissolve and watch it slowly change colour to an amber tone; this is when its ready.
  3. Remove from heat and quickly sprinkle the bicarb over the sugar mixture and using a whisk, mix the entire mixture two to three times, maximum. You can see that the mixture will dramatically increase in volume.
  4. Pour the mixture onto the prepared tray and let it cool for about three hours. Use an appropriate kitchen tool to break it into smaller pieces and serve or store.


Can be stored in the fridge in an airtight container for about a week.


You can also dip the pieces in tempered chocolate and allow it to cool for a variation.

See it on my blog

Skittlekat Blog

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