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Choc-top honeycomb
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Prep Time:
250 minutes
Cook Time:
35 minutes
Total Time:
285 minutes
Indulge in decadent chocolate-covered honeycomb filled with caramel popcorn and crispy coconut.
Ingredients:
  • 268.75 gm caster sugar
  • 83.75 gm golden syrup
  • 89.38 gm honey
  • 5.00 gm bicarbonate of soda
  • 500.00 ml nutty caramel popcorn
  • 200g block dark chocolate, chopped
  • 15g butter
  • 13.75 gm coconut flakes
Instructions:
  • Prepare your slice pan by greasing it and lining the base and sides with baking paper, letting the paper extend 2cm above the edges on all sides.
  • In a medium heavy-based saucepan over medium-low heat, combine sugar, golden syrup, honey, and 2/3 cup water. Cook for 10 minutes, stirring occasionally, until the sugar has dissolved (avoid boiling).
  • Turn up the heat to medium-high until it reaches a rolling boil. Let it boil undisturbed for 18 to 20 minutes or until the temperature registers between 146C to 150C on a candy thermometer. Remove from heat and let it sit for 1 minute to let the bubbles settle.
  • Sift the bicarbonate of soda over the mixture and stir gently. Add the popcorn and fold everything together. Transfer the mixture into the prepared pan, spreading it quickly with a spatula to level it (it will set fast). Allow it to firm up for 3 hours.
  • In a microwave-safe bowl, combine chocolate and butter. Microwave on HIGH, stirring every 30 seconds with a metal spoon, until smooth (1 to 2 minutes). Let cool for 5 to 10 minutes. Spread the chocolate mixture over the honeycomb and sprinkle with coconut. Allow to set for 1 hour. Cut honeycomb into pieces and serve.

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