Chilli salted chocolate and ginger honeycomb Recipe
Ingredients
335g (1 1/2 cups) white sugar
125ml (1/2 cup) cold water
2 tablespoons golden syrup
1 teaspoon butter, melted
1 teaspoon bicarbonate of soda
1 teaspoon ground ginger
1/2 teaspoon sea salt
200g dark chocolate
Pinch of sea salt
Pinch of chilli flakes
50g flaked almonds, toasted
Chilli salted chocolate and ginger honeycomb Recipe
Method
Step 1
Line a baking tray with baking paper. Place the sugar, water and golden syrup in a heavy-based saucepan. Cook over very low heat, without stirring, until sugar dissolves. Increase heat to medium. Boil for 8-10 minutes or until golden brown and 154C (hard crack stage) on a sugar thermometer. Add the butter and swirl pan.
Step 2
Immediately remove pan from heat. Stir in bicarb, ginger and salt (mixture will foam up). Pour onto prepared tray. Tilt pan to cover.
Step 3
Tap gently a few times on work surface to settle mixture. Set aside to cool completely.
Step 4
Place chocolate in a microwave-safe bowl. Microwave on High for 1 minute. Stir. Continue to microwave in 10 second intervals, stirring, until the chocolate is melted and smooth.
Step 5
Pour over pan. Smooth surface. Combine salt and chilli in a bowl. Sprinkle chilli salt and nuts over chocolate. Set aside to set. 6 Break the honeycomb into pieces. Place in gifts bags. Tie to seal. Eat within 2-3 days.
Ingredients
335g (1 1/2 cups) white sugar
125ml (1/2 cup) cold water
2 tablespoons golden syrup
1 teaspoon butter, melted
1 teaspoon bicarbonate of soda
1 teaspoon ground ginger
1/2 teaspoon sea salt
200g dark chocolate
Pinch of sea salt
Pinch of chilli flakes
50g flaked almonds, toasted
Chilli salted chocolate and ginger honeycomb Recipe
Method
Step 1
Line a baking tray with baking paper. Place the sugar, water and golden syrup in a heavy-based saucepan. Cook over very low heat, without stirring, until sugar dissolves. Increase heat to medium. Boil for 8-10 minutes or until golden brown and 154C (hard crack stage) on a sugar thermometer. Add the butter and swirl pan.
Step 2
Immediately remove pan from heat. Stir in bicarb, ginger and salt (mixture will foam up). Pour onto prepared tray. Tilt pan to cover.
Step 3
Tap gently a few times on work surface to settle mixture. Set aside to cool completely.
Step 4
Place chocolate in a microwave-safe bowl. Microwave on High for 1 minute. Stir. Continue to microwave in 10 second intervals, stirring, until the chocolate is melted and smooth.
Step 5
Pour over pan. Smooth surface. Combine salt and chilli in a bowl. Sprinkle chilli salt and nuts over chocolate. Set aside to set. 6 Break the honeycomb into pieces. Place in gifts bags. Tie to seal. Eat within 2-3 days.
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