Hokey Pokey / Honeycomb Recipe

Recipes for Hokey Pokey, also known as Honeycomb, Honeycombe, Hoky Poky and Peanut Brittle when peanuts are added.

4T sugar

2tsp golden syrup

1tsp baking soda

1. Grease tin
2. Bring the sugar and the golden syrup to the boil, stirring slowly all the time
3. Boil for 7 minutes, stir occasionally
4. Remove from heat and add the baking soda
5. Stir in quickly until it froths and pour at once into a greased tin, let cool
6. Break up into desired size, when cold
7. Store in an airtight tin or they melt ang go really sticky

Another Recipe

This is a favorite Kiwi (New Zealand) recipe for a delicious sweet treat. In the US it’s called peanut brittle, as about a cup of raw peanuts are added when the baking soda is added. Try both.

• 5T sugar
• 2T golden syrup (or corn syrup, although it won’t be true hokey pokey… look in specialty shops for real golden syrup)
• 1tsp baking soda (bicarbonate of soda)

Bring sugar and golden syrup to the boil slowly in a large heavy saucepan, stirring all the time as it burns easily. After it starts to foam up, simmer gently over a very low heat for 4 minutes, stirring occasionally and watching it carefully. Remove from heat and add baking soda quickly until it foams up and pour at once into a greased pan.

Break it into bits when cold and store in air-tight jars. Be sure to save all the crumbles so that you can top your ice cream with them to make Hokey Pokey Ice-cream.

Yet Another Recipe

1½ cups sugar

1/3 cup corn syrup

1/3 cup honey

1/3 cup water

2tsp baking soda, finely sifted

chocolate, for coating optional

1. 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.
2. Put candy thermometer into the mixture to monitor temperature, increase the heat and boil mixture to exactly 270 degrees F (132 degrees Celsius).
3. Reduce heat to maintain the temperature 270F for exactly 15 minutes.
4. It is very important that the temperature of the mixture does not fluctuate; if the temperature begins to rise, remove the pan from heat to reduce the heat.
5. After the temperature has been maintained for 15 minutes, remove the pan from heat, take out the thermometer, and allow the bubbles to subside.
6. Using a wooden spoon, quickly stir in finely sifted baking soda.
7. Immediately and quickly pour the mixture into a large oiled baking dish.
8. (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.
9. Many lovers of honeycomb candy like to coat the pieces in chocolate – you can dunk the pieces into melted chocolate if you like.