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Hokey Pokey

by . Featured in NIGELLA EXPRESS
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Introduction

Hokey pokey is a Cornish term for honeycomb. It is wonderful eaten in golden shards or crumbled into the best vanilla ice cream. It is also 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: no one can resist a bit of hokey pokey I've found.

The quantities I've specified don't make an awful lot - enough to fill a little tin 12cm in diameter by 6cm deep - but any more and you'd be sued by your dentist.

Hokey pokey is a Cornish term for honeycomb. It is wonderful eaten in golden shards or crumbled into the best vanilla ice cream. It is also 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: no one can resist a bit of hokey pokey I've found.

The quantities I've specified don't make an awful lot - enough to fill a little tin 12cm in diameter by 6cm deep - but any more and you'd be sued by your dentist.

Hokey Pokey
Photo by Lis Parsons

Ingredients

Makes: 125g / 2 cups

Metric Cups
  • 100 grams caster sugar
  • 4 tablespoons golden syrup
  • 1½ teaspoons bicarbonate of soda
  • ½ cup superfine sugar
  • 4 tablespoons golden syrup or light corn syrup
  • 1½ teaspoons baking soda

Method

  1. Put the sugar and syrup into a saucepan and stir together to mix. You mustn't stir once the pan's on the heat, though.
  2. Place the pan on the heat and let the mixture first melt, then turn to goo and then to a bubbling mass the colour of maple syrup - this will take 3 minutes or so.
  3. Off the heat, whisk in the bicarbonate of soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of reusable baking parchment or greased foil.
  4. Leave until set and then bash at it, so that it splinters into many glinting pieces.
  1. Put the sugar and syrup into a saucepan and stir together to mix. You mustn't stir once the pan's on the heat, though.
  2. Place the pan on the heat and let the mixture first melt, then turn to goo and then to a bubbling mass the colour of maple syrup - this will take 3 minutes or so.
  3. 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 reusable baking parchment or greased foil.
  4. Leave until set and then bash at it, so that it splinters into many glinting pieces.

Tell us what you think

What 48 Others have said

  • Made mine today, but substituted local grown honey for golden syrup. I also used the toffee 'drop' test to make sure it had cooked long enough (5 minutes). Added the bi carb and the clouds happened, but should have used a deeper pan. Nonetheless, a delicious result of crispy 'real' honeycomb.

    Posted by LaneyGreaves on 17th July 2016
  • Works a treat ! Lovely clouds and no gooey mess. Make sure you measure exactly and don't cook on too high a heat.

    Posted by Cat21 on 21st May 2016
  • This is seriously the easiest recipe i have ever followed!! 3 ingredients = 1 yummy sweet treat, only problem i had was eating too much, DELICIOUS

    Posted by Stevesgal on 31st July 2015
  • I would love to try this, but I can't get bicarbonate of sode where I live (I live in the Netherlands). Is there an alternative?

    Posted by LEB on 11th May 2013
  • Mine turned out like stringy goo what did I do wrong?????????

    Posted by Adorn on 4th November 2012
  • hi i really wanna make this but i cant find golden syrup where i stay so could you please suggest any substitute?

    Posted by appy23 on 16th February 2012
  • Tried to make this and had the same problem as others - with it staying soft and not setting. Looked on other recipes and found that most cook their 'syrup' for longer, and warn that undercooking will result in chewy toffee rather than hard honeycomb. Will be trying again in the hope that it works!!

    Posted by smiley1802 on 6th November 2011
  • Made this tonight but it wasn't really like honeycomb? I used an electric whisk but the mixture didn't seem to create the 'cloud' described? Did I do something wrong? Happy cooking all.

    Posted by Neno96 on 1st November 2011
  • i have tried several time to make the honeycomb , but it does not go hard it stays soft , what am i doing wrong .I have done everything correct .

    Posted by amanda148 on 28th October 2011
  • This recipe works great apart from the fact I got the bicarbonate of soda wrong because it says 11/2 not 1 1/2. Please sort this out because I only came to this realisation after attempting this recipe

    Posted by mrenigma on 22nd October 2011
  • I followed the recipe but can't get it to set, any suggestions?

    Posted by nessa2112 on 18th October 2011
  • I just tried this recipe and i am awaiting the result, although I can say for certain that using the foil does NOT work!!! The honeycomb just sticks to the foil even though its been greased!! Also mine looks flat???

    Posted by matt_w123 on 1st September 2011
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