335g (1 1/2 cups) white sugar
60ml (1/4 cup) liquid glucose
2 tablespoons golden syrup
125ml (1/2 cup) water
2 teaspoons bicarbonate of soda, sifted
200g dark chocolate, finely chopped
55g (1/3 cup) chopped pistachios
Serves: 1 slab
Preparation time: 30 minutes
Line a large baking tray with raised sides with baking paper, allowing the sides to overhang. Place the sugar, liquid glucose, golden syrup and water in a large saucepan over low heat.
Cook, stirring, brushing down the side of the pan and spoon occasionally with a pastry brush dipped in water to remove any sugar crystals, for 5-8 minutes or until the sugar dissolves.
Increase heat to high. Bring to the boil. Cook, without stirring, for 5-7 minutes or until the syrup reaches crack stage (153°C) on a sugar thermometer (see tip). Remove from heat. Set aside to allow bubbles to subside.
Add the bicarb. Quickly stir with a wooden spoon until combined (mixture will bubble and foam). Pour onto the prepared tray. Set aside to cool completely.
Place the chocolate in a heatproof bowl and melt in the microwave on Medium, stirring every 30 seconds until smooth. Pour the melted chocolate over the honeycomb.
Use a palette knife to spread chocolate. Top with nuts. Set aside for 10 minutes to set. Remove from the paper. Place on a serving board. Use a small hammer to smash.
The saucepan needs to be quite large – when you add the bicarb, the mixture will bubble up and it can overflow if the pan is too small.
Don't have a thermometer? The mixture will turn amber when ready.
Don't spread the honeycomb over the tray – let it move naturally, tapping the tray to level it out.