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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.

Popcorn

5/5
1

Makes 30 pieces

15 mins plus setting

Ingredients

Toffee popcorn 75g (3oz)

Caster sugar 225g (8oz)

Golden syrup 6 tbsp

Bicarbonate of soda 2 tsp

Instructions

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

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.

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.

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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Cara Kelsall

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!