Honeycomb

  • Petit four
  • Makes 10
  • 35 minutes

Honeycomb is wonderfully simple to prepare and a great way to add texture and sweetness to many different desserts. Adam Byatt's honeycomb recipe is fun to make and produces an excellent treat.

First published in 2015

Ingredients

Metric

Imperial

  • 200g of caster sugar
  • 60g of golden syrup
  • 200ml of glucose syrup
  • 20g of bicarbonate of soda

Equipment

  • Sugar thermometer

Method

1
Line a deep 30cm x 20cm baking tray with parchment paper
2
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
3
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
4
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
5
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
First published in 2015

Adam Byatt is a creative and accomplished Michelin-starred chef with a passion for British food. Starting his career aged sixteen, Adam has earned a reputation for honest cooking designed to showcase the very best local produce

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