Honeycomb Candy Hokey Pokey Nigella Lawson Recipes
HONEYCOMB CANDY (HOKEY POKEY) - NIGELLA LAWSON
From Nigella Lawson's "Nigella Express" episode "On The Run". Makes a great hostess gift.
Provided by DrGaellon
Categories Candy
Time 25m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Stir sugar and syrup together in a cold pan. Put over medium-high heat; from this point, do NOT stir, but only swirl the pan. Cook until golden and thick, and bubbles are beginning to mount.
- Turn off heat and add baking soda. Whisk vigorously. Pour onto a silicone liner (Silpat) and let stand 15 minutes. Smash into large pieces.
Nutrition Facts : Calories 79.5, Sodium 241.6, Carbohydrate 20.9, Sugar 15.4
HOKEY POKEY
I was going to say that this isn't as fun as it sounds, but then I reconsidered. Hokey pokey is the Cornish term for honeycomb, and is wonderful eaten in golden shards or crumbled into the best vanilla ice cream. I include it here as it is the perfect present to take to a dinner party. Better than flowers, as they need to be put into a vase, better than chocolate, which people tend to smile politely at, but put away in a drawer. I've found no one can resist a bit of hokey pokey. The quantities I've specified don't make an awful lot - enough to fill a little tin 12 cm diameter and 6 cm deep / 4 and a half inches diameter and 2 and a half inches deep -but any more and you'd be sued by your dentist.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 38m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Put the sugar and syrup into a saucepan and stir together to mix. You can't stir once the pan's on the heat, though.
- Place the pan on the heat and let the mixture first melt and then turn to goo and then a bubbling mass the color of maple syrup - this will take 3 minutes or so.
- Off the heat, whisk in the baking soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of baking parchment or greased foil.
- Leave until set and then bash at it, so that it splinters into many glinting pieces.
HONEYCOMB CANDY - AKA HOKEY-POKEY OR SPONGE CANDY
A response to a recipe request, here's a delicious old fashioned treat! Requires a candy thermometer. Best if you've made candy previous to using this recipe, as this one can be a little daunting, but hey, if you're adventurous have a go at it! ;)
Provided by Julesong
Categories Candy
Time 20m
Yield 1 batch
Number Of Ingredients 6
Steps:
- In a saucepan, combine the sugar, corn syrup, honey, and water, and using a wooden spoon, stir constantly over low heat until the sugar is fully dissolved.
- Put candy thermometer into the mixture to monitor temperature, increase the heat and boil mixture to exactly 270 degrees F (132C).
- Reduce heat to as low as possible and maintain the temperature 270F for exactly 15 minutes.
- It is very important that the temperature of the mixture does not fluctuate; if the temperature begins to rise, remove the pan from heat occasionally to reduce the heat.
- After the temperature has been maintained for 15 minutes, remove the pan from heat, take out the thermometer, and allow the bubbles to subside.
- Using a wooden spoon, quickly stir in finely sifted baking soda.
- Immediately and quickly pour the mixture into a large oiled baking dish.
- (Please note, important: the pouring step requires strength and you'll be handling extremely hot liquids; if you're not strong and agile enough you might want to leave that step to a strong and able assistant.) When candy has completely cooled, remove from pan and break into pieces.
- Many lovers of honeycomb candy like to coat the pieces in chocolate- you can dunk the pieces into melted chocolate if you like.
Nutrition Facts : Calories 1794.2, Sodium 2525.3, Carbohydrate 471.4, Fiber 0.2, Sugar 419.6, Protein 0.3
HOKEY POKEY
A simple New Zealand candy/sweet. Golden Syrup is becoming easier to find in the US. I can find it in the British section and recently found it in the baking aisle. If you cannot find it, you may sub 2 parts light corn syrup to 1 part honey.
Provided by Scarlett516
Categories Candy
Time 10m
Yield 1 recipe
Number Of Ingredients 3
Steps:
- Put the sugar and Golden Syrup in a large saucepan (it foams) and bring to a boil. Boil for 4 minutes, watching to ensure it does not scorch.
- Add the baking soda and beat until a light golden color and frothy,.
- Pour onto a greased tray and allow to harden.
- Break apart when set.
Nutrition Facts : Calories 368.3, Fat 0.1, Sodium 1285.8, Carbohydrate 96.8, Sugar 74.7
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