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This Is The Best Chocolate Honeycomb Recipe We've Tried - HuffPost UK
Once you learn how easy, cheap, and fun it is to make honeycomb ― the deceptively complex-looking sweet that only requires sugar, water, golden syrup, and bicarbonate of soda ― you'll never stop.
The simple recipe involves boiling sugar and syrup in water until it caramelises into a light amber colour.
Then, you add a couple of teaspoons of bicarbonate of soda into the pot and place the suddenly-frothing mix into a buttered tin (if you loved vinegar and bicarbonate of soda "volcano" projects in school, you'll adore this).
Only one problem; I'm so fond of the easy, reliable recipe that everyone I'm close to has been given the same basic treat for one event or another.
So, I recently tried a dark chocolate and ginger version of the treat, with a tasty spice on top.
The writer's sugar mixture bubbling in a panChilli adds a tasty kickThe Taste recipe goes a little above the basic honeycomb I'd made before.
Not only does it add ginger and salt to the sugar mix alongside the froth-creating bicarbonate of soda, but it also coats the top of the treat with toasted almonds, dark chocolate, and chilli flakes.
The steps were simple: I waited until the honeycomb had cooled, put the chocolate in the microwave for a minute, and then poured it all over the base.
After that, sprinkling the chilli, salt, and nuts on top was easy. I added dried cranberries for a bit of a textural break from the endless snap of the rest of the snack, which I recommend. Crystallised ginger would be nice too.
The biggest issue I faced was with the chocolate, which didn't set as hard as I would've liked ― for some reason, it was still runny hours after adding it to the honeycomb.
Almond, dark chocolate, cranberry, chilli-covered honeycomb from the writerOn reflection, I think that was because I didn't let the honeycomb cool fully.
Still, the chocolate was fine (if duller and less appetisingly shiny) after a couple of hours in the fridge.
Then, the sheet was ready to be broken up into shards and placed in a clear bag for gifting (it needs eating within three to six days).
The balance of sweet honeycomb with bitter chocolate; creamy, toasty almonds; and bright chilli and cranberries... Yeah, it's safe to say I'll be making that again.
Shards of the chocolate honeycombHow can I make my homemade honeycomb thicker?The only other gripe I had with the otherwise-infallible recipe is that my honeycomb turned out a little bit thin.
Don't get me wrong; it was still tasty. But as it turns out, the height I longed for was missing because I'd messed up the bicarbonate of soda add-in.
According to Lyle's Golden Syrup's site, I was probably too eager when stirring the leavening agent into the caramel.
"Mixing the bicarb in too much at this stage will knock out all the air, making your honeycomb flat," they wrote.
"Mix it enough for the bicarbonate of soda to incorporate and then stop!"
Nigella Lawson's 3-ingredient Honeycomb Treat Recipe 'no One Can Resist'
Talya Honebeek and Chanelle Georgina
13:48, 27 Oct 2024Updated 13:49, 27 Oct 2024
With Halloween just around the corner, it's the ideal time to get baking some sweet treats. And Nigella Lawson has just the thing, with her three-ingredient honeycomb recipe.
Describing the recipe, she said: "Hokey pokey is a Cornish term for honeycomb. It is wonderful eaten in golden shards or crumbled into the best vanilla ice cream."
The celebrity chef went on to claim "no one can resist a bit of hokey pokey," before adding: "The quantities I've specified [for the recipe] don't make an awful lot. But any more and you'd be sued by your dentist."
Those who have tried out the recipe for themselves have reported good things with one commenting: "Works a treat! Make sure you measure exactly and don't cook on too high a heat."
Another said the recipe produced "delicious" and crispy real honeycomb pieces. Meanwhile, another said: "When I was little this was known as 'puff candy; and it's still my favourite treat... Sometimes I dip the pieces in chocolate."
For those eager to try out the recipe at home, here is everything you need to know to make Nigella Lawson's hokey pokey honeycomb delight, as reported in the Express.
Nigella Lawson's HoneycombIngredients
Method
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Ricotta Hotcakes With Honeycomb Toffee Butter Recipe
Total Time:
2 hrs 10 mins
Cook Mode (Keep screen awake)
Ingredients
HONEYCOMB BUTTER
1 cup honeycomb toffee pieces
1/2 cup unsalted butter (4 ounce), softened
1 tablespoon honey
1/4 teaspoon kosher salt
HOTCAKES
1 2/3 cups whole-milk ricotta cheese (about 13 3/4 ounces) (such as Galbani)
1 cup whole milk
5 large eggs, separated
1 1/4 cups all-purpose flour (about 5 3/8 ounces)
1 1/4 teaspoon baking powder
1 teaspoon kosher salt
Unsalted butter, for greasing griddle
2 large bananas, sliced
1 cup crushed honeycomb toffee
Process toffee pieces in a food processor until very finely ground, about 30 seconds. Add butter, honey, and salt. Process until blended, about 30 seconds. Transfer butter mixture to a large sheet of plastic wrap, and roll into a 5-inch-long, about 1 1/2-inch-wide log. Chill at least 2 hours or up to 2 weeks.
Whisk together ricotta, milk, and egg yolks in a medium bowl. Sift together flour, baking powder, and salt in a large bowl. Whisk ricotta mixture into flour mixture until combined. Beat egg whites at medium speed with a mixer until stiff peaks form, about 3 minutes. Fold beaten egg whites into ricotta mixture in 2 batches until just combined.
Heat an electric griddle to 375°F or a large stainless steel skillet over medium-low. Lightly grease with butter. Working in batches, spoon 1/3 cup batter per pancake onto griddle. Cook until tops are speckled with bubbles and sides look set, 5 to 6 minutes. Flip and cook until golden brown, 5 to 6 minutes; remove pancakes. Wipe griddle; repeat with remaining batter.
To serve, divide hotcakes into 4 stacks; top each stack of hotcakes with 1/2 cup banana slices, 2 honeycomb butter slices, and 1/4 cup crushed honeycomb toffee.
Originally appeared: January 2020
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