Step 1: Ingredients
Sugar - 100g - I use granulated here, but caster sugar would be better. I imagine you'd get some real depth of flavour with demerara or light muscavado.
Golden Syrup - As much as you can get on a fork, twice - The biggest failure I've experienced with this recipe is too much golden syrup. I'll explain my esoteric measurement later.
Bicarbonate of soda - 1 teaspoon - This is the magic ingredient that makes it all happen. Baking powder might work (not sure about that).
1 large saucepan
1 cup of cold water
Step 2: Get it together
Pour the sugar into the pan and drizzle on top the golden syrup. For the quantity of syrup, stick the fork into the syrup and twirl it around to get as much on as you can then let that drip onto the sugar till most of it is off. Then repeat; at room temperature you should have about the same. I find golden syrup isn't something easily measured with spoons, but the fork is quite repeatable. Mix the sugar and syrup together till it clumps nicely which will make the melting more even. Then take it to the stove.
Step 3: Heating things up
You can stir it with a fork whilst it's heating up and ensure that the sugar melts nice and evenly. The syrup will thin out and the sugar dissolve and slowly start bubbling. The mix will slowly change colour from a dark yellow to a brown as it heats up so keep a steady eye on it. It will take about 10 minutes to get to the stage required. The critical point is to heat the sugar to a stage called "hard crack" around 160deg Celcius which makes the honeycomb crunchy and crispy, anything less than this and you'll have some tooth-extracting toffee.
Step 4: Hard crack test
Step 5: The magic happening
Now leave it to cool for an hour or two and do the washing up. The syrup sticks hard to everything but easily cleans up when soaked.
Step 6: Ta da!
The greaseproof paper will just peel off so you have a big honeycomb biscuit. Take your small novelty hammer and smack it to break into glorious shards of sweetness. It'll shatter quite happily and you'll have some tasty dust as well. And then enjoy! Store in a cool place to keep it from going sticky again.
Step 7: Extra steps
Peanuts - worked pretty well as a crunchy, crispy peanut brittle.
Cinnamon - I added half a teaspoon of cinnamon along with the soda and it worked quite well, gave a bit of heat and spice.
Ground ginger - Much like the cinnamon, heat and spice which tingled nicely.
Cocoa powder - Didn't work so well. I was hoping for a chocolate honeycomb, but I think the fine cocoa ruined the structure and it kinda collapsed.
Chocolate coating - Much more effective, just melt some chocolate, let it cool a bit and drizzle over the chunks.
All lovely treats, easy and simple to make and quite impressive. Enjoy!