by Ed Halmagyi


  • 1 cup caster sugar
  • ½ cup honey
  • 1 Tbsp butter
  • 3 tsp bicarbonate of soda, sieved twice


1 Put the sugar, honey and butter in a large pot and set over a high heat, stirring regularly and brushing down the sides of the pot with a damp pastry brush to prevent crystallisation.
2 Cook for 7 minutes, until the caramel reaches a mid-brown, known as ‘hard crack stage’, or 155°C on a sugar thermometer. Turn off the heat, dip the base of the pot into a bowl of cold water for 3 seconds to prevent overcooking, then whisk in the bicarbonate of soda.
3 As soon as the caramel begins to bubble and rise, pour immediately onto a baking tray lined with non-stick baking paper. Set aside to cool for at least an hour. Break into small pieces to serve.