Ingredients

• 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

Method

• Step 1 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.
• Step 2 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.
• Step 3 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.
• Step 4 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.
• Step 5 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.

• Step 6 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.