Hokey Pokey

Baking soda honey comb candy is fairly popular in many parts of the world. In New Zealand they call it Hokey Pokey. In Ireland it's Yellowman Candy and in Scotland it's Puff Candy. Everyone I've talked to in the United States that is familiar with call sit sponge candy.

But no matter that you call it, it's a light, brittle, honeyed treat that is delicious coated in chocolate or crumbled in ice cream. Prep the soda and pan in advance because the sugar mixture heats really quickly and will go from a delicious amber to burnt in a matter of seconds.

5 Tbsp. sugar
2 Tbsp. Golden syrup or honey
1 tsp. baking soda

Measure and sift the baking soda and set it aside. Butter a large heat proof cookie tray and set it aside as well. 

In a thick bottom pot over medium high heat combine the sugar and honey or golden syrup. Cook, stirring constantly until the sugar dissolves and the mixture turns an amber color. 

Immediately remove the pan from the head and sprinkle the baking soda as evenly as you can over the top. Whisk in, it will foam up and get light in color. Pour it on the prepared pan but do not pat down or smooth out. 

Leave the pan to cool. Mine still stick a little, if it does, pop a knife in the middle to break it up and loosen it from the pan. break in to chunks and store at room temperature in an airtight container.