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Popcorn Honeycomb

Popcorn Honeycomb

This Popcorn Honeycomb recipe is such a treat! It’s super crunchy and super quick to make – the perfect snack for someone with a sweet tooth! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.


5/5

Makes 30 pieces

15 mins plus setting

Popcorn Honeycomb

Ingredients

Toffee popcorn 75g (3oz)

Caster sugar 225g (8oz)

Golden syrup 6 tbsp

Bicarbonate of soda 2 tsp

Instructions

1

Line a deep square baking tin with baking paper and spread out popcorn in the base.

2

Place sugar and golden syrup in a large pan and leave over a low heat until sugar has dissolved, stirring occasionally. Do not allow to bubble.

3

Increase the heat and slowly bring to the boil. Simmer for 3–4 minutes or until it is a rich caramel colour. Remove from the heat and quickly stir in bicarbonate of soda.

4

Pour over popcorn and leave to harden for an hour or so. Break into shards and serve.


Cook’s Tips

If you have a sugar thermometer, the caramel needs to reach 150°C (300°F).

Be careful when adding bicarbonate of soda as it will bubble up and foam.

The honeycomb will keep in an airtight container for a week.

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Hi, I'm an English Literature student at the University of Oxford and I help out with blog writing and behind the scenes stuff at Dairy Diary in my spare time. I love reading, walks and nature, and spending time with my friends and family - especially when we get to eat good food together!

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