This is gorgeous crumbled over ice cream or quite frankly just straight out of the jar!
160g caster sugar
80g or 2 heaped tbsp golden syrup
2 tsp bicarbonate of soda
Use a very large pan for this recipe, the mixture will look very sad and lost in a giant pan but when it fizzes up you'll need the extra space to keep you safe!
Before you start cooking, line a deep edged baking tray with greaseproof paper ready to receive the hot, bubbly honeycomb.
Melt the butter in the pan and add the syrup and sugar, bring to a good bubbling boil and cook for five mins until the mixture is golden brown.
Make sure you have space to move back if the mixture bubbles up too much and what ever you to if it does go crazy, DO NOT touch it! its far better to spending a few minutes chipping harden cooled sugar off a hob than spending hours in A and E and weeks with very sore burnt hands!
Sprinkle the bicarbonate of soda as evenly as you can over the sugar mixture and leave it to fizz up for a minute. Using a rubber spatula pour the honeycomb into a the waiting, lined tray and leave to cool. If you need to move the tray do not forget it will be very hot so use oven gloves.
Once cooled, crack the honeycomb into bite sized pieces and store in an airtight container until you need it... or until you can wait any longer and need another sugar hit!