Family friendly Dessert

Honeycomb crunch

Name: Honeycomb crunch
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 1 1/2 cups (330g) caster sugar; 1/2 cup (175g) honey; 2 tablespoons golden syrup; 2 teaspoons bicarbonate of soda; 250g dark chocolate, roughly chopped; 1 cup dried mini figs or regular dried figs, chopped; 2 tablespoons chopped glace oranges; 1 cup (125g) chopped hazelnuts, toasted

1 rating

10m

15m

Jump to recipe

Treat yourself to this more-ish snack of caramel, dried fruit, nuts and honeycomb drenched in a layer of rich dark chocolate.

1 1/2 cups (330g) caster sugar
1/2 cup (175g) honey
2 tablespoons golden syrup
2 teaspoons bicarbonate of soda
250g dark chocolate, roughly chopped
1 cup dried mini figs or regular dried figs, chopped
2 tablespoons chopped glace oranges
1 cup (125g) chopped hazelnuts, toasted

Method

1.

Line base and sides of a small lamington pan (20cm x 30cm) with baking paper, allowing a little overhang.
2.

Place sugar, honey, syrup and 1/3 cup (80ml) cold water in a saucepan. Cook, stirring, over low heat for 1-2 minutes until sugar dissolves. Increase heat to medium-high and cook, swirling the pan occasionally, for 5-6 minutes until a smooth, golden caramel. Remove from heat, stir in the bicarbonate of soda (the mixture will foam) and pour into the cake pan. Set aside for 30 minutes to harden.
3.

Meanwhile, melt the chocolate in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water), stirring until smooth. Cool slightly, then pour over the honeycomb (swirl pan to spread chocolate). Scatter over the fruit and nuts, then chill for 15 minutes to set. To serve, remove from the pan and break into pieces.