Recipe | Salted chocolate honeycomb

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).

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More from the November issue:

More bonfire night recipes:

Recipe: Honeycomb (for the chocolate honeycomb biscuit cake)

Real honeycomb

Makes about 150g

2tbsp honey
2tbsp golden syrup
100g caster sugar
1 heaped tsp bicarbonate of soda

Line a small baking tray with baking parchment. In a heavy bottomed, deep-sided saucepan (you need to allow room for the mixture to bubble up), combine the honey, golden syrup and caster sugar over a low heat, stirring a couple of times until the sugar has dissolved. Turn up the heat, bring to the boil and continue to cook until the mixture turns amber in colour. There’s no need to use a thermometer here, but if you want to check, it should read 150C.

Remove from the heat and add the bicarbonate of soda: the mixture will bubble ferociously. Whisk quickly to combine – about 5 seconds – but don’t overdo it or the bubbles will start to collapse in on themselves. Pour onto the prepared tray and leave to set at room temperature. Once set bash your honeycomb into bite-sized pieces. It will keep in an airtight container for several days. 

Turn to page 55 of June's The Simple Things for the recipe for Chocolate honeycomb biscuit cake.

Read more from the June issue:

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here