Hokey Pokey

I was going to say that this isn't as fun as it sounds, but then I reconsidered. Hokey pokey is the Cornish term for honeycomb, and is wonderful eaten in golden shards or crumbled into the best vanilla ice cream. I include it here as it is the perfect present to take to a dinner party. Better than flowers, as they need to be put into a vase, better than chocolate, which people tend to smile politely at, but put away in a drawer. I've found no one can resist a bit of hokey pokey. The quantities I've specified don't make an awful lot - enough to fill a little tin 12 cm diameter and 6 cm deep / 4 and a half inches diameter and 2 and a half inches deep -but any more and you'd be sued by your dentist.

Recipe courtesy Nigella Lawson
(Copyright 2007, Nigella Express, Hyperion, All Rights Reserved)
Show: Nigella Lawson Episode: On the Run

Photo: Hokey Pokey

Rated: 3 stars out of 5Rate it!Read 7 reviews

TOTAL TIME:38 min
Prep:5 min
Inactive Prep:30 min
Cook:3 min
 
YIELD:2 cups
LEVEL:Easy

Ingredients

  • 1/2 cup sugar
  • 4 tablespoons dark corn syrup
  • 1 1/2 teaspoons baking soda

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Directions

Put the sugar and syrup into a saucepan and stir together to mix. You can't stir once the pan's on the heat, though.

Place the pan on the heat and let the mixture first melt and then turn to goo and then a bubbling mass the color of maple syrup - this will take 3 minutes or so.

Off the heat, whisk in the baking soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of baking parchment or greased foil.

Leave until set and then bash at it, so that it splinters into many glinting pieces.

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Newest Ratings and Reviews

Read all 7 reviews

  • on May 04, 2012

    Flag

    it worked but too much baking soda,very salty,I did use corn syrup light also.

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  • on May 03, 2012

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    I have tried making this "hokey Pokey" three times now and it has never worked for me. I followed the directions both written and from the program exactely.

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  • on February 25, 2012

    Flag

    Woked for me.
    The original recipe calls for golden syrup, not dark corn syrup.. It's hard to find, but well worth it. The golden syrup is made entirely from cane sugar. This might also be part of the problem people are having.

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