Honeycomb, Caramel Chews and Peanut Brittle





  • 85g caster sugar
  • 1 Tbl liquid glucose
  • 125g salted peanuts, roasted in the oven (if using unsalted, add in a scant 1/4 tsp of salt)
  • 25g unsalted butter, softened
  • pinch of bicarbonate of soda


  1. Line a baking tray with silicone mat or baking paper.
  2. In a heavy based saucepan over low heat, add the sugar and glucose syrup and stir with silicone/rubber spatula until sugar has dissolved.
  3. Increase heat to medium and cook until golden in colour and in the brittle stage (around 150°C). Remove from heat and add the butter, bicarb soda and peanuts and quickly mix until combined.
  4. Pour onto prepared baking tray, quickly spread into an even layer and leave to set. Break into pieces to serve. Alternatively you could place a sheet of baking paper over the top and use a rolling pin to flatten. When it’s nearly set, use a hot, oiled knife to score into segments or strips. Snap into pieces.




  • 80ml honey (can be replaced with golden syrup, in fact I usually prefer it for the flavour over honey)
  • 20ml water
  • 220g white sugar
  • 2 tsps bicarbonate of soda


  1. Grease and line a baking tin with baking paper.
  2. In a large saucepan, heat the honey, water and sugar together, bring to a boil then simmer on low heat for 5-10 minutes until it reaches brittle stage and a golden colour (150°C). Watch that it doesn’t burn.
  3. Remove pot from heat, add the bicarb soda and quickly whisk in for a few seconds. Pour immediately into the cake tin. Leave to set then break into bite size chunks. If it’s a humid day you might have to finish setting it in the fridge.




  • 250g white sugar
  • 250ml pouring cream (35% fat content) – double cream or thickened cream can also be used
  • 60g glucose syrup / liquid glucose
  • 30g butter
  • 1-2 tsps sea salt (to taste)
  • 150g dark chocolate (66% cocoa solids), coarsely chopped


  1. Place sugar, cream, glucose, butter and sea salt in a heavy-based pan and stir over low heat until sugar dissolves. Increase heat to medium and boil until mixture reaches 118°C on a thermometer. It’ll bubble up and simmer quite vigorously so watch that it doesn’t boil over. Divide amongst 24 mini muffin/cupcake molds (flexible silicone pans are best) and leave to set for a couple of hours. Alternatively, you could pour it into a small well greased cake pan and when it has set, use a hot, oiled knife to cut it up into squares.
  2. Melt chocolate in a heatproof bowl over a saucepan of simmering water, spoon over each caramel in the molds and stand until set. If you’re making a slab and cutting out squares, use your hands to dip the caramel in (quarter of the way through) and leave on a baking paper lined tray to set, chocolate side up. Remove from molds (if using) and store on a single layer in a baking paper-lined airtight container for up to 5 days.

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