I was surprised at how easy this stuff is to make, it’s just tricky not letting it go too brown and ending up with a gooey burnt mess.My mum uses Nigella’s Hokey Pokey recipe, which always works really well! I on the other hand, forged ahead sans Nigella (ignorance is bliss) and mine turned out fine. They were a little thinner than I would have liked, so maybe more stirring once the bicarb went in wouldn’t have gone amiss. And a smaller tin maybe. The honeycomb however, was delicious! You just chuck all the ingredients in, let the butter melt, swirl it a bit, let it bubble and boil til it goes golden brown, and stir in thebicarb! At which point it becomes a sea monster and bubbles up from the depths. Pour it into your tin, let it harden and cool and then smash it up and enjoy!
2.) Cinder toffee
Another line in teeth cracking goodies and diabetes inducing sweetness. This stuff is addictive and goes perfectly with a huddling round a fire, wine in hand.
This is another one that requires you leave it alone until the crucial moment. Resist the temptation to stir, just swirl the mixture round in the pan if you absolutely have to. Once it reaches the correct temperature it can change in double-quick time from delicious toffee to horrible mess so don’t be tempted to wander off and leave it while it’s bubbling. Stick with it and watch it like a hawk who really really really wants some toffee. Try this Good Food recipe.3.) Parkin Always a popular one for Bonfire night! I think it’s all the treacle that makes these things so sticky and devilishly tempting.. A lot of my friends hadn’t heard of parkin until a couple of years ago. It’s from Yorkshire, particularly in Leeds, so I was well acquainted thanks to my mum. Give Delia’s a go! It’s meant to be squidgy so if it sinks a bit, no worries. It’s all down to the squidge. 4.) Toffee Apples. I see a toffee theme emerging here..not sure what it is about this time of year that makes everyone want to glue their mouths together, but that’s the way it is. Even though they’re a bit of a messy mouthful, who could resist. It’s just a case of whipping up some caramel and leaving these bad boys on some baking paper to cool fully. Don’t make the mistake I did and touch them before they’re properly cooled. You will end up a regretful hot mess. Make your own apples smothered in caramel goodness with this recipe. 5.) Mulled wine: Last but not least, a firm favourite with everyone, lovely mulled wine. This is an easy peasy one, you just need the right spices, wine and fruit to make the perfect batch. To be honest, it’s pretty flexible, you can adapt it to your liking with less/more of what you like. No one’s going to turn it down. No one. Jamie’s got this one down. Enjoy! These are good for Christmas too! Georgie xx