Method

• 1.
  Use pliers to cut the bottom from the balloon whisk, so you are left with long, open-ended prongs.
• 2.
  Place sugar, glucose and 100ml water in a medium heavy-based saucepan. Stir to combine (do not stir after this point, or the toffee will crystallise) and bring to a boil over medium heat. Reduce heat to low and bring to a steady simmer. Occasionally brush the inner wall of the saucepan with a pastry brush dipped in cold water to prevent any sugar crystals from forming. Cook syrup until the mixture reaches 155°C on a sugar thermometer and turns a light golden brown, then submerge the bottom of the pan in a basin of iced water to stop the cooking process. Remove from the basin and allow to thicken slightly, until the syrup reaches a honey-like consistency.
• 3.
  Meanwhile, lightly grease the handles of two wooden spoons with sunflower oil. Place the spoons 30cm apart on a bench top so that the handles hang over the edge of the bench, weighing them down to secure them. Place newspaper on the floor underneath the spoons to catch any drips.
• 4.
  Dip the prongs of the prepared balloon whisk into the syrup then, working quickly and from a height, flick the whisk from left to right to drizzle toffee over the handles. While still warm, and with clean hands, scoop up sugar threads and form into a ball or crown. Repeat with remaining syrup (if syrup hardens, warm slightly in saucepan) and set aside until ready to serve.