We experienced this sweet treat at Peggy Porschen in London and have been wondering why America doesn’t have this. So we had to search the internet for a recipe. Well actually we had to find out what exactly this treat was. It’s a toffee referred to as honeycomb. It’s crispy but chewy and definitely very sweet but light and airy.
It’s an easy recipe with simple ingredients but still may take a few tries to nail the proper consistency. Some things that may affect the crispy texture is the weather, inaccurate measurements or wrong boiling temperature can all drastically change the texture of this treat.
We have a fool proof recipe and helpful tips to nail this British treat.
Ingredients:
- 1 cup Sugar
- 1 TBSP Honey
- 4 TBSP Water
- 1 tsp Vanilla
- 1 tsp Baking Soda
What you’ll need: Measuring cups/spoons, Baking pan, Parchment paper, Stew pot, Whisk and Spatula.
Directions :
- Measure out all ingredients and line baking pan with parchment paper as this recipe moves fast.
- Add water, sugar and honey to a large stew pot.
- Bring to a boil of 300°F
- Quickly add vanilla first then the baking soda and briskly stir to incorporate ingredients.
- Stop stirring when baking powder is no longer visible or chunky.
- Immediately transfer hot mixture onto parchment paper that is placed in a baking sheet.
- Let sit for 5-10 mins until hard.
- Once hardened, remove from baking pan and smash on counter top to break into pieces.
Notes: A humid day can effect the outcome. Aim for a nice, sunny day to make this treat. Make sure to have a thermometer as you must reach 300°F when boiling or the honeycomb will not set and you won’t get the experience of the famous break at the end. Don’t use too much honey or it will turn the honeycomb into goo instead of a crispy toffee. Remember the honey is for flavor so only a little is needed.
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