Choc-top honeycomb

Choc-top honeycomb


Bite into this irresistible chocolate-covered honeycomb to discover caramel popcorn and crunchy coconut flakes.

The ingredient of Choc-top honeycomb

  1. 1 1/4 cups caster sugar
  2. 1/4 cup golden syrup
  3. 1/4 cup honey
  4. 2 teaspoons bicarbonate of soda
  5. 2 cups nutty caramel popcorn
  6. 200g block dark chocolate, chopped
  7. 15g butter
  8. 1/4 cup coconut flakes

The instruction how to make Choc-top honeycomb

  1. Grease an 18cm x 28cm (base) slice pan. Line base and sides with baking paper, extending paper 2cm above edges on all sides.
  2. Place sugar, golden syrup, honey and 2/3 cup water in a medium heavy-based saucepan over medium-low heat. Cook, stirring occasionally, for 10 minutes or until sugar has dissolved (do not boil).
  3. Increase heat to medium-high. Bring to the boil. Boil, without stirring, for 18 to 20 minutes or until temperature reaches hard crack on a candy thermometer (146C to 150C). Remove from heat. Stand for 1 minute to allow bubbles to subside.
  4. Working quickly and carefully, sift bicarbonate of soda over mixture. Stir to combine. Add popcorn. Fold to combine. Pour mixture evenly into prepared pan, spreading quickly with a spatula to level (mixture will begin to set quite fast). Set aside for 3 hours or until firm.
  5. Place chocolate and butter in a microwave-safe bowl. Microwave on HIGH (100%), stirring every 30 seconds with a metal spoon, for 1 to 2 minutes or until smooth. Stand for 5 to 10 minutes to cool. Spread chocolate mixture over honeycomb. Sprinkle with coconut. Set aside for 1 hour or until set. Roughly cut honeycomb into pieces. Serve (see note).

Nutritions of Choc-top honeycomb

calories: 205.062 calories
calories: 4.7 grams fat
calories: 3.3 grams saturated fat
calories: 38.6 grams carbohydrates
calories: 1.2 grams protein
calories: 2 milligrams cholesterol
calories: 233 milligrams sodium
calories: NutritionInformation

You may also like