Honeycomb Toffee

Simplistic yet impressive. Giving the gift of deliciousness is such a beautiful thing. Wrapping up some of these little beauties is going to get you on everybody’s 2015 Christmas card list, trust us!

Pour, set, crack, drizzle, indulge.

Honey Comb Toffee_Avocado Please

Honey Comb Toffee_Avocado Please

Makes 1x 20m square block (I made at least 3 times this, although I’ve lost track of exactly how much…)

You will need a 20cm square cake tin, lined with greaseproof paper and generously greased with butter or coconut oil.


200g caster sugar
4 tbsp golden syrup
1 tbsp bicarbonate of soda
50g dark chocolate melted (optional)


Off the heat, mix together the sugar and golden syrup in a pan (allowing enough room for the mixture to double in volume once the bicarb is added). Set the pan over a medium heat and let it simmer (without stirring, just swirl the pan occasionally) until the mixture turns into an amber coloured caramel, about 3-4 mins. At this point, take the mixture off the heat and quickly whisk in the bicarb – the mixture will foam and froth and double in size. Pour into the greased and lined tin, and leave to set (this takes at least 3 hours). When firm, smash or cut up into chunks, then drizzle with melted chocolate and leave in a cool place for the chocolate to set.

Recipe from Nigella Lawson’s ‘How to be a Domestic Goddess’

Honey Comb Toffee_Avocado Please

Honey Comb Toffee_Avocado Please

Images: A fanatical foodie