Oh yes. December is finally here and ’tis finally the season to get busy in the kitchen.
This week we’ve asked Boutique Bake’s Catherine Buggy for seven delicious recipes that you can make with the kids this Christmas.
This is a treat you can make for a crowd or pop into individual jars to give to your nearest and dearest as gifts. Trust us, they’ll love you forever.
Ingredients:
- 200g caster sugar
- 4 tbsp golden syrup
- 2 tsp. bicarbonate of soda
- 100g dark chocolate (melted)
- Chopped pistachios & hazelnuts (to coat)
Method:
- Place the caster sugar and golden syrup in a heavy based saucepan over a low heat
- When the sugar starts to melt give the mixture a quick stir to make sure it is well combined with the golden syrup
- Leave the mixture on the heat until the sugar has dissolved
- Line a small rectangular dish with greaseproof paper
Note: Do not be tempted to touch the mixture, as it will be extremely hot!
- Remove the mixture from the heat and add in the bicarbonate of soda
- Give it a quick stir and pour into your prepared dish
- Place aside to cool and set, this will take about 45 minutes
- To make the chocolate coating, melt your chocolate in a microwave or sit over a pan of barely simmering water
- Remove the chocolate from the heat once melted.
- Now it’s time to bash up your honeycomb! Remove the honeycomb slab from the dish and peel off the grease proof paper, then use a wooden spoon to create a variety of different sized chunks
- Finally, dip the honeycomb in the melted chocolate and dip in the chopped nuts, as desired. It’s quite nice to leave some pieces with just chocolate and coat others with the nut topping.
- These honeycomb sweets look gorgeous in a glass kiln jar with a ribbon tied around the lid.
