Chocolate Honeycomb Toffee

1. 1

   Grease and line a large baking pan with parchment paper.

2. 2

   Stir sugar, 1/2 cup water and honey in a medium saucepan on low heat until sugar dissolves. Increase heat to high and bring to a boil. Boil for 8-10 mins, without stirring, until toffee begins to turn golden. Remove from heat and let stand for 30 seconds, until bubbles subside.

3. 3

   Working quickly, use a wooden spoon to stir in baking soda. Mixture will immediately foam and bubble. Gently pour mixture into baking pan. Let stand until firm.

4. 4

   Break cooled honeycomb into 16 pieces. Dip ends into chocolate and return to baking pan. Let stand until chocolate is to set.

* Per serving · 4 servings · Values may vary.

No additional tips available.