Coffee Honeycomb

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Autumn has finally arrived, the leaves are crisp the air is cool, the sky is blue and I am as happy as a dog with two tails. Yesterday was the very first Sunday in my new house where I didn’t have a paintbrush in one hand and a piece of sandpaper in the other and the only way I know how to celebrate such a lift triumph is to bake.

I rose smugly from the sheets of my brand new Next Home bed, slipped into my Sunday comfies, swapped the paintbrush for my wooden spoon and baked my butt away – it was my favourite day of the year.

Honeycomb is a seasonal regular in my kitchen and by seasonal I mean I only ever tend to bake it at this time of year. There’s something nostalgic about it that reminds me of Guy Faulkes night. Maybe the crunch sounds like fireworks in my head I don’t know, but I’ve never found it necessary to make it any other time than now.

I’m not one to ruin something that’s already perfect but as I’ve made this more than a few times before I thought this time I’d change it up a bit to see what other flavours work well. I’ve wanted to try Coffee for a while now so thought I’d test this with a subtle amount. It took a few attempts but I think I eventually managed to find the right balance. Let me know what you think?

The biggest piece of advice I could give when making honeycomb is to use a much bigger pot than you think you need, and if you’re making this with children make sure they are only ‘helping’. The sugar and water will not look like much in the pan but the moment you add that bicarbonate of soda it expands to almost triple the size. Expanding molten sugar is NOT something you want spilling across your work surface so safety first people!!

My final tip is to ensure the dish you are letting it set it is well prepped in advance. Some recipes will tell you to simply pour it out onto a sheet of lining paper but that tends to spread out quite thin and I like my HoneyComb nice and thick. Instead I opt for a large brownie tin greased with vegetable oil and lined with lining paper so it’s contained to that space and that space only.

This week it’s National Accident Awareness Week. For safety tips and advice on how to avoid hazards in the kitchen and elsewhere head over to National Accident Helpline.

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Makes 1 slab

Preparation: 15 minutes


1 tbsp vegetable oil

200g caster sugar

5 tbsp golden syrup

1 tsp espresso liquid

2 tsp bicarbonate of soda


Prepare a baking tin by greasing with 1 tbsp vegetable oil and line it with some baking parchment paper.

Pour your bicarbonate soda into a small bowl and leave to one side.

Mix the caster sugar and syrup in a large deep saucepan and stir over a gentle heat until the sugar has melted completely. Add this stage at your coffee and stir through until fully combined.

Once the mixture is clear turn up the heat and simmer for 2 minutes. If at any stage you think it might be burning take if off the heat.

At this stage you need to move quickly. Take the pan off the heat and tip in the bicarbonate soda. Quickly beat it in with a wooden spoon until it has all disappeared and the mixture is foaming then pour it into the tin immediately being careful not to get any mixture on your hands.

The bubbling sugar will continue to expand in the tin but don’t panic as it will set pretty quickly. Simply leave it for about 1 hour until the honeycomb is hard and ready to smash with your hammer.

Once the honeycomb is cooled it’s ready to be eaten or decorated as you wish. I like my honeycomb the simple way…slathered in chocolate and I had the perfect Mocha Latte chocolate bar to use from Seed and Bean. However If this isn’t up your street then I have  some other great chocolate topping recipes for you to try below.


Espresso chocolate and Cacao nibs

200g Seed and Bean Mocha Latte chocolate

50g Cacao Nibs

Melt down 200g chocolate in a bowl over a pan of hot water, stirring until smooth and shiny.

Remove from the heat and dip your honeycomb slabs into it, then leave on a piece of baking parchment.

Sprinkle each piece with your cacao nibs and leave in the fridge to cool.


Dark Salted Chocolate

200g 70% chocolate

2 tbsp rock salt

Melt down 200g chocolate in a bowl over a pan of hot water, stirring until smooth and shiny.

Remove from the heat and dip your honey comb slabs into it, then leave on a piece of baking parchment.

Sprinkle each piece with your rock salt and leave in the fridge to cool.


Dark Chilli Chocolate

200g 70% chocolate

3 tbsp chilli flakes

Melt down 200g chocolate in a bowl over a pan of hot water, stirring until smooth and shiny.

Remove from the heat and dip the base of your honey comb slabs into it, then leave dipped side up on a piece of baking parchment.

Sprinkle each piece with your chilli flakes and leave in the fridge to cool.


White Chocolate and Cinnamon

200g 70% chocolate

1 tbsp Cinnamon

Melt down 200g chocolate in a bowl over a pan of hot water, stirring until smooth and shiny.

Remove from the heat and dip your honeycomb slabs into it, then leave on a piece of baking parchment.

Dust each piece with some cinnamon and leave in the fridge to cool.


Chocolate and almond

200g 70% chocolate

100g flaked almonds

Crush your flaked almonds in a bowl and leave to once side

Melt down 200g chocolate in a bowl over a pan of hot water, stirring until smooth and shiny.

Remove from the heat and dip your honeycomb slabs into it, then leave on a piece of baking parchment.

Sprinkle each piece with your almond pieces and leave in the fridge to cool.

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