Here in Montreal, we are spoiled with an enviable food scene. When my foodie friend Natasha and I get together, we catch up while sharing a meal and cocktails at some of the buzzed-about restaurants in the city. We recently spent the evening at Tuck Shop, in the St-Henri neighbourhood. I loved the atmosphere at that restaurant, which boasts a delicious seasonal menu accompanied by great soundtrack and service. If you and your friends opt for a night in instead, this confection is an original departure from the bottle of wine or box of chocolates that you’d typically give to the host. Honeycomb is wonderful for gifting when you are invited for dinner. You can watch the video of Nigella taking a few bites from the tin on her way to her friend’s place. Chemistry and some whisking result in crunchy, golden shards of sweet honeycomb that melt in your mouth. Once you add the baking soda to the mix, the reaction is quick, so you must be fast in order not to overcook the confection. This recipe is actually quite simple to make and creates an impressive design.
Recipe Source: Nigella Express by Nigella Lawson
100 grams (1/2 cup) caster sugar (superfine granulated sugar)
4 tablespoons golden syrup or light corn syrup
1 1/2 teaspoons bicarbonate of soda
1) Stir the sugar and syrup together in a saucepan.
2) Place the saucepan on the heat and let the mixture melt until it bubbles and turns the colour of maple syrup, about 3 minutes. Be careful not to overcook it or else the honeycomb will have a bitter aftertaste.
3) Remove the saucepan from the heat and whisk in the baking soda. The syrup will turn into a whooshing cloud of aerated pale gold.
4) Immediately pour the mixture onto a baking sheet lined with parchment paper or silicone mat.
5) Let it set. I let it set for 15 minutes and then it was ready.
6) Break it up so that it splinters into many golden pieces of honeycomb.