Recipes for Hokey Pokey, also known as Honeycomb, Honeycombe, Hoky Poky and Peanut Brittle when peanuts are added.
2tsp golden syrup
1tsp baking soda
- Grease tin
- Bring the sugar and the golden syrup to the boil, stirring slowly all the time
- Boil for 7 minutes, stir occasionally
- Remove from heat and add the baking soda
- Stir in quickly until it froths and pour at once into a greased tin, let cool
- Break up into desired size, when cold
- Store in an airtight tin or they melt ang go really sticky
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
- 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 (132 degrees Celsius).
- Reduce heat to 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 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.