Adam Byatt is a creative and accomplished chef with a passion for British food. Starting his career aged sixteen, Adam has earnt a reputation for honest cooking, designed to showcase the very best local produce
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Line a deep 30cm x 20cm baking tray with parchment paper
Add the sugar, golden syrup and glucose to a large, flat pan. Place the pan over a medium heat and heat gently to a light golden-brown caramel. The temperature should reach 165°C on a sugar thermometer; if you don’t have a thermometer, heat the mix to a straw colour and immediately move to the next step
200g of caster sugar
60g of golden syrup
200ml of glucose syrup
Sprinkle the bicarbonate of soda over the caramel and stir through. Be very careful at this point as the caramel will be bubbling and hot
20g of bicarbonate of soda
Pour the honeycomb onto the lined tray and place in the fridge. Leave to cool for approximately 20 minutes, or until it has set firm
Break up the honeycomb into pieces, or grind into a powder using a food processor. Store in an airtight container in the freezer for up to a month
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