Adam Byatt's Honeycomb

09/09/2010 10:13 | Updated 22 May 2015

Adam Byatt's HoneycombKlaus Maria Einwanger

Sometimes cooking is a necessity, sometimes cooking is glamorous and sometimes it is a fabulously fun science experiment. If making honeycomb has never crossed your mind (it's never really crossed mine until recently), then why not dust off your lab coat and give this recipe a go?

Perfect as a present, to munch on whilst watching a movie or as a pudding, the reasons to make honeycomb is endless....

"This is simple to make, and it's so exciting for kids to watch the chemical reaction between the bicarbonate of soda and the caramel," says renowned chef Adam Byatt. "It's great dipped in chocolate, crumbled over ice cream or in chunks inside birthday cakes."

Makes about 500g

200g caster sugar

60g golden syrup

200g glucose syrup

20g bicarbonate of soda


Line a deep 30cm x 20cm baking tray with parchment paper.


Put the sugar, golden syrup and glucose into a large, flat pan that is clean and dry. Place the pan over a medium heat and

heat gently to a light golden-brown caramel.

The temperature should reach 165°C on a sugar thermometer; if you don't have a thermometer, take the mix to a straw colour and immediately move to the next step.

Sprinkle the bicarbonate of soda over the caramel and stir through; be careful, as the caramel will bubble ferociously.

Pour the honeycomb over the paper on the tray and immediately place it in the fridge. Leave to cool for about

20 minutes until it has set firm.

Break the honeycomb into pieces, or grind it to a powder in a food processor.

Store in an airtight container in the freezer for up to a month.

Taken from How to Eat In, Adam Byatt (£25, Bantam Press)


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