What you need
1½ cups sugar
1/3 cup honey
1/3 cup golden syrup
1/3 cup water
3 teaspoons bicarbonate of soda
220g CADBURY Baking White Chocolate Melts
220g CADBURY Baking Dark Chocolate Melts
¾ cup toasted pistachio nuts, chopped
1. GREASE and line a 28cm x 18 cm slice pan with baking paper.
2. COMBINE sugar, honey, golden syrup and water in a saucepan and bring to the boil, stirring until sugar has dissolved then simmer gently for 10-15 minutes or until hard crack stage is reached (149°C on a sugar thermometer). Immediately remove from heat and quickly but carefully stir in bicarbonate of soda and pour into prepared pan and allow to cool and firm.
3. MELT white chocolate in a microwave safe plastic bowl on 50% POWER. Begin with 20-second bursts then reduce to shorter bursts as the chocolate melts, stirring well between each burst of power. Only microwave until 75% of the chocolate has melted. The rest will melt as you stir it. Repeat this process with the dark chocolate.
4. SPOON the chocolate randomly over the honeycomb and swirl together with a knife. Scatter over the pistachios then allow to set at room temperature. Store in an airtight container. Break into pieces to serve.
TIP: Hard crack is when a little hot toffee is dropped into a glass of water and sets in a brittle piece.
Honeycomb is quick to make but involves care and concentration when dealing with very hot sugar. It keeps well in an airtight container. It makes a great edible gift too!