Best Honeycomb Recipes

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HONEYCOMB



Honeycomb image

Making your own caramel requires care and attention, but the resulting bubbly, crunchy cinder toffee is worth it.

Provided by Sarah Cook

Categories     Snack, Treat

Time 20m

Yield Makes a 20cm square chunk

Number Of Ingredients 4

butter, for the tin
200g caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda

Steps:

  • Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
  • Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won't take long), then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately - be careful, the mixture will be very hot.
  • The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.

Nutrition Facts : Calories 94 calories, Fat 0.3 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Sodium 0.5 milligram of sodium

HONEYCOMB TOFFEE



Honeycomb Toffee image

This very fun and simple-to-make candy goes by many names; cinder toffee, sponge candy, and my personal favorite, 'hokey pokey,' but no matter what you call it, this eye-catching confection is a proven crowd pleaser. Thousands of bubbles, trapped in the cooling sugar syrup, give this the most interesting melt-in-your-mouth texture. As long as you're very careful and heat the syrup up to the correct temp, there's not a lot that can go wrong.

Provided by Chef John

Categories     Desserts     Candy Recipes     Toffee Recipes

Time 50m

Yield 8

Number Of Ingredients 5

1 teaspoon baking soda
½ cup white sugar
2 tablespoons corn syrup
1 tablespoon honey
2 tablespoons water

Steps:

  • Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
  • Whisk sugar, corn syrup, honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until mixture is thinner but still cloudy. Let bubble until mixture is clear and thermometer registers 300 degrees F (149 degrees C).
  • Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
  • Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.

Nutrition Facts : Calories 70.9 calories, Carbohydrate 18.6 g, Sodium 160.7 mg, Sugar 16 g

HONEYCOMB CANDY



Honeycomb Candy image

Provided by Food Network

Categories     dessert

Time 15m

Yield 50 pieces

Number Of Ingredients 5

1 1/2 cups sugar
1/2 cup water
3 tablespoons honey
1/3 cup corn syrup
4 teaspoons baking soda, sifted

Steps:

  • In a large saucepan, gently combine the sugar and water then add the honey and corn syrup. Boil until amber colored and the sugar looks like caramel. Add the baking soda, and with a wooden spoon, stir in gently. It will foam up a lot. Pour the mixture onto a silpat or a piece of parchment paper on a sheet pan, and let cool. Break into pieces.

HONEYCOMB BRITTLE



Honeycomb Brittle image

Baking soda is the secret to achieving an airy texture. Whisking it in at the last minute gives the brittle its namesake appearance. Honey is used to sweeten the caramel.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 sheet (about 9 by 11 inches)

Number Of Ingredients 5

Vegetable oil, cooking spray
1 1/2 cups sugar
1/4 cup honey
1/4 cup water
1 tablespoon baking soda

Steps:

  • Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar, honey, and water to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 300 degrees. Remove from heat, add baking soda, and stir once with whisk, just until incorporated. Gently pour mixture onto baking sheet without spreading. Let cool. Break into pieces.

HONEYCOMB TOFFEE RECIPE BY TASTY



Honeycomb Toffee Recipe by Tasty image

Here's what you need: sugar, light corn syrup, water, baking soda, dark chocolate, sea salt

Provided by Tasty

Categories     Desserts

Yield 8 servings

Number Of Ingredients 6

2 cups sugar
½ cup light corn syrup
⅓ cup water
1 tablespoon baking soda
1 cup dark chocolate
sea salt, to taste

Steps:

  • Line a 9"x9" (23cmx23cm) baking dish with parchment paper and grease thoroughly.
  • Set aside a metal whisk and one Tablespoon of baking soda.
  • In a large saucepan (bigger the better - as this will more than triple in size) over medium/high heat-combine sugar, corn syrup, and water.
  • Stir to incorporate, then leave to boil. Insert candy thermometer and continue to heat-without stirring-until the mixture reaches 300˚F (150˚C).
  • Remove from heat and ~working quickly~...add the baking soda and quickly whisk into the sugar syrup (whisking for no more than five seconds-to prevent deflating the toffee). The mixture will begin to expand, quickly pour it into the prepared pan and leave to set DO NOT MOVE for one to two hours.
  • Once the toffee has cooled and set, remove from pan and using a blunt object, shatter the toffee into bite size pieces.
  • Melt chocolate in a microwave safe bowl for 75-90 seconds. Make sure to stop and stir after every 30 seconds.
  • Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt and place in the refrigerator to cool for 15 minutes.
  • Enjoy!

Nutrition Facts : Calories 267 calories, Carbohydrate 52 grams, Fat 8 grams, Fiber 1 gram, Protein 1 gram, Sugar 49 grams

HONEYCOMB CANDY - AKA HOKEY-POKEY OR SPONGE CANDY



Honeycomb Candy - Aka Hokey-Pokey or Sponge Candy image

A response to a recipe request, here's a delicious old fashioned treat! Requires a candy thermometer. Best if you've made candy previous to using this recipe, as this one can be a little daunting, but hey, if you're adventurous have a go at it! ;)

Provided by Julesong

Categories     Candy

Time 20m

Yield 1 batch

Number Of Ingredients 6

1 1/2 cups sugar
1/3 cup corn syrup
1/3 cup honey
1/3 cup water
2 teaspoons baking soda, finely sifted
chocolate, for coating (optional)

Steps:

  • In a saucepan, combine the sugar, corn syrup, honey, and water, and using a wooden spoon, stir constantly over low heat until the sugar is fully dissolved.
  • Put candy thermometer into the mixture to monitor temperature, increase the heat and boil mixture to exactly 270 degrees F (132C).
  • Reduce heat to as low as possible and maintain the temperature 270F for exactly 15 minutes.
  • It is very important that the temperature of the mixture does not fluctuate; if the temperature begins to rise, remove the pan from heat occasionally to reduce the heat.
  • After the temperature has been maintained for 15 minutes, remove the pan from heat, take out the thermometer, and allow the bubbles to subside.
  • Using a wooden spoon, quickly stir in finely sifted baking soda.
  • Immediately and quickly pour the mixture into a large oiled baking dish.
  • (Please note, important: the pouring step requires strength and you'll be handling extremely hot liquids; if you're not strong and agile enough you might want to leave that step to a strong and able assistant.) When candy has completely cooled, remove from pan and break into pieces.
  • Many lovers of honeycomb candy like to coat the pieces in chocolate- you can dunk the pieces into melted chocolate if you like.

Nutrition Facts : Calories 1794.2, Sodium 2525.3, Carbohydrate 471.4, Fiber 0.2, Sugar 419.6, Protein 0.3

HONEYCOMB CANDY (HOKEY POKEY) - NIGELLA LAWSON



Honeycomb Candy (Hokey Pokey) - Nigella Lawson image

From Nigella Lawson's "Nigella Express" episode "On The Run". Makes a great hostess gift.

Provided by DrGaellon

Categories     Candy

Time 25m

Yield 8 serving(s)

Number Of Ingredients 3

1/2 cup white sugar
4 tablespoons golden syrup or 4 tablespoons dark corn syrup
1/2 tablespoon baking soda

Steps:

  • Stir sugar and syrup together in a cold pan. Put over medium-high heat; from this point, do NOT stir, but only swirl the pan. Cook until golden and thick, and bubbles are beginning to mount.
  • Turn off heat and add baking soda. Whisk vigorously. Pour onto a silicone liner (Silpat) and let stand 15 minutes. Smash into large pieces.

Nutrition Facts : Calories 79.5, Sodium 241.6, Carbohydrate 20.9, Sugar 15.4

BUBBLE WRAP HONEYCOMB CAKE RECIPE BY TASTY



Bubble Wrap Honeycomb Cake Recipe by Tasty image

This cake is the bee's knees! We used boxed cake mix to keep things simple, but feel free to get fancy by making your own. When melting the candy, make sure you're on medium power. Microwaving on high power will cause the candy to seize. For a finishing touch, drizzle on extra honey and top with our homemade honeycomb. You and your guests won't be able to stop buzzin' about it!

Provided by Betsy Carter

Categories     Desserts

Time 2h45m

Yield 8 servings

Number Of Ingredients 15

2 cups unsalted butter, softened
1 cup cream cheese, softened
½ cup honey
4 cups powdered sugar, sifted
1 pinch of salt
15.25 oz yellow cake mix, baked according to package instructions in 2 8-inch round cake pans, cooled completely and trimmed level (to remove domed tops)
15.25 oz chocolate cake mix, baked according to package instructions in 2 8-inch round cake pans, cooled completely and trimmed level (to remove domed tops)
24 oz yellow candy melts
homemade honeycomb, to garnish
⅓ cup crushed honeycomb, to garnish
honey, for drizzling
cake turntable
cardboard cake round
large offset spatula
bubble wrap, Clean, atleast 27x7 inch (70x18 cm) piece. 5/16 inch (1 cm) thick

Steps:

  • Make the honey buttercream frosting: In a large bowl, cream together the butter and cream cheese with an electric mixer on medium speed until well combined, scraping down the sides of the bowl as needed. Add the honey and beat to incorporate. Add the powdered sugar and a pinch of salt and beat on low until mostly combined. Increase the mixer speed to high and beat for 3-5 minutes more, until the buttercream is light and fluffy. If the frosting feels soft, you can also refrigerate it for 10-15 minutes so it stiffens slightly.
  • Assemble the cake: Place a cardboard cake round on a cake turntable and dab a small amount of frosting in the center of the cardboard round. Center one yellow cake layer over the dab of frosting, then evenly spread about ½ cup of buttercream on top with an offset spatula. Top with a layer of chocolate cake, then another ½ cup of frosting. Repeat with the remaining cake layers and frosting. After adding the final layer, lightly frost the entire cake to create a thin crumb coat.
  • Refrigerate the cake for 15 minutes.
  • Cover the chilled cake with the remaining frosting in an even layer. Return the cake to the refrigerator for 15 minutes more, to allow the frosting to stiffen.
  • Take the cake out of the refrigerator. With the bubbles facing outward so they don't get frosting on them, wrap the sheet of bubble wrap around the perimeter of the cake. Trim the wrap to form a collar that fits loosely around the cake and comes about 2 inches over the top edge. Remove the bubble wrap. Keep the cake in the refrigerator until you're ready to finish the assembly.
  • Make the yellow candy honeycomb: Place the candy melts in a medium microwave-safe bowl. Microwave on medium power (not on high, which will cause the candy to seize) in 30-second intervals, stirring in between, until the candy is fully melted and smooth.
  • Place the bubble wrap bubble-side up on a flat surface. Pour most of the melted candy along the bottom two-thirds of the bubble wrap. Working quickly, use an offset spatula to spread the candy over the bubble wrap, leaving the top third empty. Once the bottom two-thirds are evenly covered, use a spatula to spread the candy in a wave pattern along the top edge. Let sit for 5 minutes. While you wait, remove the cake from the refrigerator and position it near the bubble wrap.
  • After 5 minutes, test the bubble wrap by lifting up a corner. If it looks like it is beginning to harden and has a sheen to it but is still pliable, it is ready to be used. If the candy is still very loose and dripping, let sit for another 1-3 minutes, checking every minute.
  • Once the candy has set, pick it up by the top corners and quickly wrap the side with the candy around the cake. Press it onto the cake so it sticks. Once attached, try to slowly peel one corner of bubble wrap off. It it sticks, let sit for 1-3 minutes, checking every minute, until ready to peel. If it begins to peel, continue slowly peeling off the bubble wrap until entirely removed. If the candy cracks while you are peeling off the bubble wrap, either remelt and repeat the process, or break it into large shards to decorate the outside of the cake. Refrigerate until serving time.
  • Immediately before serving, top the cake with homemade honeycomb pieces and crushed honeycomb. Drizzle honey around the edges of the yellow candy honeycomb.
  • Carefully slice the cake. Drizzle each piece with more honey before serving.
  • Enjoy!

BUTTERNUT SQUASH, SAGE & WALNUT HONEYCOMB CANNELLONI



Butternut squash, sage & walnut honeycomb cannelloni image

Fill dried cannelloni tubes with roasted squash and ricotta and smother with a creamy mascarpone sauce in this impressive pasta dish

Provided by Sarah Cook

Categories     Dinner, Main course, Pasta

Time 1h50m

Number Of Ingredients 13

1kg butternut squash (after peeling and deseeding) - 400g diced into 1cm chunks, 600g cut into bigger chunks
4 tbsp olive oil
2 onions , finely chopped
15 large sage leaves , finely chopped, plus a few extra for sprinkling
4 garlic cloves , crushed
2 x 250g tubs ricotta
pinch of sugar (optional)
85g walnuts , chopped, plus a few halves for sprinkling
500g tub mascarpone
300ml full-fat milk
good grating of fresh nutmeg
85g grated parmesan (or vegetarian alternative), plus a little extra for sprinkling
500g cannelloni tubes (dried not fresh)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the diced squash on a baking tray with 2 tbsp of the oil. Roast in the oven for 20-25 mins until the squash is tender and browning. Put the bigger chunks in a microwave-proof bowl with about 200ml water. Cover with cling film, pierce a couple of times, and microwave on High for 10-14 mins until really soft. Drain off the water and leave to cool a bit.
  • Meanwhile, put the remaining oil in a frying pan with the onions, sage and garlic, and cook gently until softened. Set aside to cool.
  • Mash the microwaved squash, or whizz in a food processor, then mix with the ricotta until smooth. Season well and taste - it may need a little sugar to bring out the sweetness of the squash. Stir in the onion mixture and walnuts, then gently stir in the roasted squash, being careful not to break it up. Spoon into a disposable piping bag and snip off the end to a width that will just fit inside one of your cannelloni tubes.
  • Whisk the mascarpone with the milk, a generous grating of nutmeg, the Parmesan and plenty of seasoning (especially salt) until smooth. Spread just over half the sauce into a big ovenproof dish.
  • Prepare the pasta in small batches (because it's easier to fill the tubes when warm). Bring a large saucepan of salted water to the boil. Add a few tubes at a time and boil for 2 mins, stirring occasionally so they don't stick. Lift out with a slotted spoon and cool under cold water just until you can handle them. Use scissors to snip each tube in half, pipe the squash filling into each tube and stand upright, snuggled together, in your dish. Keep repeating the process (boiling tubes, halving, then filling), until all the ingredients are used up.
  • Heat oven to 200C/180C fan/gas 6 (if it's not already on). Drizzle the remaining mascarpone sauce all over the pasta tubes, scatter with extra sage leaves, a few more walnuts and some Parmesan. Bake for 30 mins until the top is crisp, the sauce bubbling and pasta softened.

Nutrition Facts : Calories 1346 calories, Fat 88 grams fat, SaturatedFat 48 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 20 grams sugar, Fiber 10 grams fiber, Protein 40 grams protein, Sodium 0.7 milligram of sodium

HONEYCOMB WITH GOLDEN SYRUP



Honeycomb with Golden Syrup image

I've been on a bit of a lolly run lately and found this one from way back. Your own version of Crunchie™ - just without the chocolate. This is easy to make and fun when you add the baking soda!

Provided by Nicola

Categories     Desserts     Candy Recipes     Brittle

Time 35m

Yield 10

Number Of Ingredients 3

1 cup white sugar
¼ cup golden syrup
1 tablespoon baking soda

Steps:

  • Grease an 8-inch square cake pan. Fill a bowl with cold water.
  • Bring sugar and golden syrup to a boil in a large saucepan over medium heat. Reduce heat and simmer until a small amount of syrup dropped into the water turns brittle, 10 to 15 minutes.
  • Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into prepared cake pan. Cool until set, about 15 minutes. Break into bite-size chunks to serve.

Nutrition Facts : Calories 100.6 calories, Carbohydrate 26.3 g, Sodium 357.5 mg, Sugar 22.2 g

HOMEMADE HONEYCOMB RECIPE BY TASTY



Homemade Honeycomb Recipe by Tasty image

Here's what you need: caster sugar, corn syrup, honey, baking soda, chocolate

Provided by Ellie Holland

Categories     Desserts

Yield 15 chunks

Number Of Ingredients 5

1 cup caster sugar
3 tablespoons corn syrup
2 tablespoons honey
2 tablespoons baking soda
¾ cup chocolate, melted, to coat

Steps:

  • Cover a baking tray with greaseproof paper. Set aside.
  • Mix the sugar, syrup, and honey together in a saucepan.
  • Turn up the heat and slide a thermometer into the mixture. Heat till the sugar mixture reaches 275°F (140°C) and is brown and bubbling.
  • Take the thermometer out and quickly whisk in the bicarbonate of soda.
  • Pour the honeycomb into the prepared tray and leave to set. Do not touch the honeycomb at all throughout.
  • Once set, smash up the honeycomb into bite-size pieces.
  • Dip into the melted chocolate and chill.
  • Enjoy!

Nutrition Facts : Calories 95 calories, Carbohydrate 18 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, Sugar 17 grams

CHOCOLATE HONEYCOMB



Chocolate honeycomb image

Treat yourself and loved ones to homemade honeycomb. Dip in chocolate for added indulgence

Provided by Esther Clark

Categories     Treat

Time 15m

Yield Makes a 20cm sheet of honeycomb

Number Of Ingredients 5

butter , for the tin
200g golden caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda
150g dark or milk chocolate , broken into chunks

Steps:

  • Butter a 20cm square tin. Mix the sugar and golden syrup in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar has completely dissolved.
  • Turn up the heat a little and simmer until you have an amber coloured caramel (this won't take long). To test if it's ready, turn off the heat and drop a little into a glass of very cold water. If it forms a hard ball, it's ready. If not, turn the heat back on and cook a little more. Then, as quickly as you can, turn off the heat, tip in the bicarb and beat with a wooden spoon until it's disappeared and the mixture is foaming. Scrape into the tin immediately - be careful, the mixture will be very hot.
  • Leave the honeycomb in the tin for 1 hr-1 hr 30 mins until hard (it will continue to bubble).
  • Line a baking sheet with parchment paper. Melt the chocolate in a small heatproof bowl over a pan of just simmering water.
  • Snap the honeycomb into chunks and dip half of each piece into the chocolate. Drizzle with any remaining chocolate and a pinch of sea salt, if you like. Leave to set in the fridge for 1 hr.

Nutrition Facts : Calories 100 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium

HOMEMADE HONEYCOMB



Homemade honeycomb image

Combine golden syrup, sugar and bicarbonate of soda to make our moreish homemade honeycomb. Simple to make, it's a lovely gift for friends at Christmas time

Provided by Esther Clark

Time 15m

Yield Makes 1 slab

Number Of Ingredients 4

butter, for the tin
200g caster sugar
5 tbsp golden syrup
2tsp bicarbonate of soda

Steps:

  • Butter the base and sides of a 20cm non-stick square cake tin. (If your tin isn't non-stick, butter, then line with baking parchment).
  • Melt the sugar and golden syrup in a deep saucepan over a low heat, stirring. Don't let it bubble until the sugar has dissolved completely.
  • Once melted, turn up the heat and bring to a simmer. Cook until you have an amber-coloured caramel (this won't take long, but if you have a thermometer, it needs to reach 150C, so it doesn't get sticky when stored). As quickly as you can, remove from the heat, add the bicarb and beat with a wooden spoon until it's all absorbed and the mixture is foaming. Immediately scrape into the tin, but be careful, as the mixture will be very hot.
  • Leave to cool for 1-1½ hrs until the honeycomb is hard - it will continue bubbling in the tin as it cools. Break into chunks before packaging.

Nutrition Facts : Calories 375 calories, Fat 1 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 92 grams sugar, Protein 0.1 grams protein, Sodium 2.2 milligram of sodium

HONEYCOMB GOODIES



Honeycomb Goodies image

This snack has a sweet peanutty flavor that makes it a satisfying treat for kids of all ages.-Opal Blackmar, Rockford, Illinois

Provided by Taste of Home

Categories     Snacks

Time 15m

Yield about 20 cups.

Number Of Ingredients 3

1 package (14-1/2 ounces) Honey-comb cereal
1 pound white candy coating, coarsely chopped
2/3 cup creamy peanut butter

Steps:

  • Place cereal in a large bowl; set aside. In a saucepan over low heat, stir candy coating and peanut butter until smooth, about 10 minutes., Pour over cereal and stir until well coated. Immediately spread onto two greased baking sheets. Cool completely. Store in an airtight container.

Nutrition Facts :

ALMOND HONEYCOMB CAKE



Almond Honeycomb Cake image

This melt-in-your-mouth cake is soaked with the flavors of wildflower honey, citrus and cardamom before getting a finishing touch of glossy honey glaze -- just like a real honeycomb!

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 11

1 3/4 cups unsalted butter, at room temperature, plus more for the pan
3/4 cup all-purpose flour (see Cook's Note)
2 teaspoons kosher salt
2 cups sugar
6 large eggs, at room temperature
1 vanilla bean, split lengthwise
3 cups almond flour (see Cook's Note)
3 tablespoons whiskey, such as Maker's Mark
1 orange
8 green cardamom pods, lightly crushed
1 1/2 cups wildflower honey

Steps:

  • Preheat the oven to 350 degrees F.
  • Thoroughly butter a 12 1/4-by-11 2/3-inch honeycomb pull-apart dessert pan, making sure to cover all the detailed nooks and crannies. Lightly dust the pan with all-purpose flour (sifting the flour over the top of the pan works best; tap out excess).
  • Beat the butter, salt and 1 3/4 cups of the sugar in a large bowl with an electric mixer on medium speed, scraping down the sides as needed, until well combined (the butter does not need to be fluffy), about 3 minutes. Beat in the eggs, one at a time until incorporated (the mixture will first appear loose and broken, but will eventually come together). Scrape the seeds from the vanilla bean and beat into the butter mixture; reserve the pod for another use.
  • Reduce the mixer speed to low and beat in the almond flour until combined. Add the all-purpose flour and beat on low until combined. Add the whiskey and beat on low until combined. Scrape the batter into the prepared pan, smoothing the top with a rubber spatula. Tap the pan firmly on the counter a few times to force batter into the edges of the pan.
  • Bake the cake until golden brown, the edges begin to pull away from the pan and a toothpick inserted in the center and edges of the cake comes out clean, 35 to 45 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto a serving plate; carefully remove the pan and very lightly brush away any excess flour from the top of the cake.
  • Meanwhile, use a vegetable peeler to peel wide strips from half of the orange (about 6 strips).
  • Boil the cardamom pods in 3/4 cup water in a small saucepan over medium heat until most of the water has evaporated and the mixture is very fragrant, 8 to 10 minutes. Remove from the heat and stir in 1 cup of the honey and the orange peels. Let sit for 5 minutes. Strain the mixture through a mesh sieve into a small glass measuring cup; discard the solids. The mixture should be very thin and slightly warm; gently re-heat if necessary. Slowly drizzle the mixture over the warm cake, allowing the cake to soak up the honey before adding more. Let the cake cool, about 1 hour.
  • Just before serving, heat the remaining 1/4 cup sugar with 1 tablespoon water in small saucepan over medium-high heat and cook, stirring occasionally, until the sugar dissolves, 3 minutes. Stir in the remaining 1/2 cup honey until combined, then remove from the heat and drizzle over the top of cake, allowing the honey to slowly drip over the sides and into each honeycomb.

HONEYCOMB CANDY (HOKEY POKEY)



Honeycomb Candy (Hokey Pokey) image

Honeycomb molasses candy, also called hokey pokey (the Cornish name for honeycomb) is a light, sweet air filled candy that is extremely easy to make. Can be dipped in chocolate or just left as is, great crumbled over ice cream, on a cake, your choice!!! Enjoy

Provided by Dave T.

Categories     Candies

Time 20m

Number Of Ingredients 4

7 Tbsp light corn syirp
1 Tbsp molasses
1 c white granulated sugar
3 tsp baking soda

Steps:

  • 1. Add corn syrup and molasses in medium size pan
  • 2. Add sugar and stir together over medium heat till combine, trust me, don't stop stiring
  • 3. Continue stiring 6-8min until it starts bubbling and becomes a carmel colored liquid
  • 4. Remove from heat and add baking soda all at once and whip it will foam at a rapid rate, Work fast
  • 5. Immediately dump onto silicone mat on baking sheet, do not spread out.
  • 6. Once cooled break apart and either seal in air tight container or enjoy.

HONEYCOMB CAKE



Honeycomb Cake image

This is a cake popular in Malaysia and Indonesia. You will see tunnells or holes in the cake just like the toffee. It had a caramel taste. It should be chewy.

Provided by Britgal

Categories     Dessert

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

210 g sugar
240 g water
80 g butter
6 eggs
160 g condensed milk
180 g all-purpose flour
2 1/2 teaspoons baking soda

Steps:

  • Caramelize sugar over low heat in a saucepan until its golden brown, Stir at all times.
  • Add water to the caramel. Be careful as the hot caramel will splash when water is added.
  • Melt butter in hot syrup.Let cool.
  • preheat oven to 180 Celsius In a mixing bowl lightly beat eggs with hand whisk. Add condensed milk and mix well.
  • Sift flour and baking soda into another bowl. Pour egg mixture into egg mixture and mix well.
  • Add cooled syrup into batter. Pour into a greased 8 x 3 cake pan.
  • Leave batter aside for 5 minutes to enable baking soda to react. It will be runny.
  • Bake cake for 1 hour until skewer inserted in centre comes out clean.
  • Let cake sit for 5 - 10 minuts before turning it out. Cool before cutting.

Nutrition Facts : Calories 498.8, Fat 18.3, SaturatedFat 9.9, Cholesterol 249.1, Sodium 706, Carbohydrate 72.8, Fiber 0.8, Sugar 50, Protein 11.6

GILDED HONEYCOMB HAZELNUT BRITTLE



Gilded Honeycomb Hazelnut Brittle image

This is the perfect treat for nut-lovers.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

Vegetable-oil cooking spray
2 cups blanched hazelnuts
1 cup granulated sugar
1 cup light corn syrup
Pinch of salt
1 tablespoon baking soda
Gold leaf, for decorating

Steps:

  • Coat a baking sheet with cooking spray. Cook hazelnuts, sugar, and corn syrup in a saucepan over medium-high heat, stirring constantly, until sugar dissolves.
  • Clip a candy thermometer to side of pan, and continue to cook, stirring occasionally, until mixture is golden brown (290 degrees). Stir in salt and baking soda (mixture will foam), and immediately pour on prepared sheet (do not spread). Let stand until hard, about 2 hours. Break into pieces. Using kitchen tweezers, decorate brittle with gold leaf.

MOROCCAN HONEYCOMB PANCAKES (BEGHRIR)



Moroccan Honeycomb Pancakes (Beghrir) image

These Moroccan pancakes have a light spongy texture. They are cooked on one side in a griddle or flat earthenware pan so that little holes prick the top & give it the attractive honeycomb appearance. Beghrir is often served with honey & melted butter. This recipe makes a large number of pancakes. They can be stored in the refrigerator for 3-4 days. To cut down on cooking time I use a griddle so I can make several pancakes at a time. If you use fast rising yeast the batter may thicken as it sits. Try making 1 or 2 pancakes & if they seem too thick then add a small amount of water to the batter, a couple of spoonfuls. This should take care of the problem. (The prep time the rest time for the batter.)

Provided by FDADELKARIM

Categories     Breakfast

Time 1h55m

Yield 25-30 pancakes

Number Of Ingredients 13

1 (1/4 ounce) package dry active yeast
1 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour
1 cup fine semolina (yellow not white)
1 teaspoon salt
2 eggs
1 cup water
1 cup milk
canola oil
2 tablespoons butter
4 tablespoons honey, good quality
1/4 cup water

Steps:

  • Mix the sugar with the warm water then add the yeast. Stir until well mixed then set aside in a warm place for 5-10 minutes, or until bubbly.
  • Mix the water & milk together & let it sit out until lukewarm. Beat the eggs & then add them to the milk mixture.
  • Sift the flour, semolina, & salt into a large shallow bowl. Slowly pour half the milk mixture into the flour, stirring constantly by hand until well mixed.
  • Add the yeast mixture to the dough & beat vigorously by hand in order to air it and to eliminate any curds. Add a little more of the milk mixture from time to time, until the batter is runny smooth (like thick cream). Cover with a towel & set aside to rest for 1-2 hours. (The longer you lest the batter rest the more holes will be in the pancakes).
  • When ready to cook, rub your pan with a paper towel that has been dipped in canola oil & then heat over medium-low heat.
  • Gently stir the batter then pour 1 small ladle (3-4 tbsp) onto the pan, smooth into a perfect circle with the bottom of the ladle, & cook until bubbles appear over the surface of the pancake & all trace of raw dough disappears. You do not want to bottom to turn brown so if you need to you can turn it over for a second or two to finish the top side.
  • Place the pancakes in a large heatproof shallow bowl in overlapping circles and keep them warm until ready to serve. Do not stack them or they will be liable to stick together.
  • Heat the butter and honey with water in a pan. Simmer for 5 minutes then place in a small serving bowl.
  • Drizzle the honey mixture over the beghrir & then roll it up. Eat with your fingers & have fun -- .

BROWN SUGAR CUSTARD WITH STRAWBERRY COMPOTE, WHIPPED CREME FRAICHE AND ALMOND HONEYCOMB



Brown Sugar Custard with Strawberry Compote, Whipped Creme Fraiche and Almond Honeycomb image

Provided by Tyler Florence

Categories     dessert

Time 2h

Yield 4 servings

Number Of Ingredients 19

2 cups heavy cream
1/2 vanilla bean pod, seeds scraped
4 large egg yolks
1/3 cup light brown sugar
1/4 teaspoon kosher salt
24 ounces fresh strawberries, hulled and halved
3/4 cup granulated sugar
Pinch ground cloves
Pinch kosher salt
1 1/4 teaspoons vanilla extract
Juice of 1/2 lemon
1/2 cup creme fraiche
Fresh mint, for garnish
1/4 cup sliced almonds
1 cup granulated sugar
1/4 cup corn syrup
2 tablespoons honey
Pinch kosher salt
2 teaspoons baking soda

Steps:

  • For the custard: Preheat the oven to 325 degrees F.
  • Combine the cream and vanilla seeds in a small saucepan and cook until it reaches 180 degrees F or tiny bubbles form on the side of the pot.
  • Combine the egg yolks, brown sugar and salt in a large bowl and whisk until light and smooth in color. Slowly add the hot cream mixture to the egg mixture, whisking constantly to prevent the yolks from overcooking.
  • Transfer the custard to a large measuring cup or pitcher, then divide it among four 8-ounce mason jars, filling about two-thirds of the way full. Place them in a deep baking dish. Fill the baking dish with hot water, coming about halfway up the sides of the jars. Cover the jars with aluminum foil and transfer to the oven; bake until the custard jiggles like gelatin when the jars are tapped, 25 to 30 minutes. Remove from the oven, uncover and transfer to the refrigerator to chill until set, about 1 hour and up to overnight. Alternatively, place in the freezer for 25 to 30 minutes.
  • For the compote: Prepare an ice bath and set aside.
  • Combine the strawberries, granulated sugar, cloves, salt and 1 teaspoon vanilla in a medium saucepan and cook over medium-low heat until the strawberries are soft, the liquid is syrupy and the bubbles are thick and slow, about 20 minutes. Cool down completely over the ice bath. (The compote will thicken as it cools.) Finish with the lemon juice.
  • For the honeycomb candy: Line a baking dish with parchment paper.
  • Spread the almonds in an even layer on a second baking sheet and toast in the oven until lightly golden and fragrant, 8 to 10 minutes. Remove from the oven and set aside.
  • Combine the granulated sugar, corn syrup, honey, salt and 1/4 cup water in a medium saucepot. Whisk the solution together gently and wipe the sides of the pot down with water so it does not have any sugar crystals stuck to it. Heat the solution over medium heat until it reaches 300 degrees F on a candy thermometer, 10 to 12 minutes. Fold in the almonds and whisk in the baking soda. Immediately pour the mixture out into the lined baking dish, using a rubber spatula to smooth into an even layer. Let cool completely, about 45 minutes.
  • Cut the honeycomb into sticks or break into shards.
  • In a medium bowl, whisk to combine the creme fraiche with the remaining 1/4 teaspoon vanilla extract until stiff peaks form.
  • Place a large spoonful of the strawberry compote on top of each custard and top with a dollop of the whipped creme fraiche. Stick a shard or stick of the honeycomb into each and garnish with the fresh mint.

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