Honeycomb Stix Food
HOMEMADE HONEYCOMB
Combine golden syrup, sugar and bicarbonate of soda to make our moreish homemade honeycomb. Simple to make, it's a lovely gift for friends at Christmas time
Provided by Esther Clark
Time 15m
Yield Makes 1 slab
Number Of Ingredients 4
Steps:
- Butter the base and sides of a 20cm non-stick square cake tin. (If your tin isn't non-stick, butter, then line with baking parchment).
- Melt the sugar and golden syrup in a deep saucepan over a low heat, stirring. Don't let it bubble until the sugar has dissolved completely.
- Once melted, turn up the heat and bring to a simmer. Cook until you have an amber-coloured caramel (this won't take long, but if you have a thermometer, it needs to reach 150C, so it doesn't get sticky when stored). As quickly as you can, remove from the heat, add the bicarb and beat with a wooden spoon until it's all absorbed and the mixture is foaming. Immediately scrape into the tin, but be careful, as the mixture will be very hot.
- Leave to cool for 1-1½ hrs until the honeycomb is hard - it will continue bubbling in the tin as it cools. Break into chunks before packaging.
Nutrition Facts : Calories 375 calories, Fat 1 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 92 grams sugar, Protein 0.1 grams protein, Sodium 2.2 milligram of sodium
HONEYCOMB STIX
This is one of those "I-Can't-Believe-It" Recipes. No one EVER knows how they are made. They really are good and everyone likes them. The recipe makes a zillion and freeze beautifully.
Provided by Juanita
Categories Cookies
Yield 108
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees F (100 degrees C).
- Trim crusts from bread. Cut bread slices into 1/2 inch wide sticks. Bake the bread sticks in the oven for 2 hours. Remove from pan to cool.
- Melt peanut butter and oil together until melted. Drizzle in honey, stirring until well blended.
- Dip each baked stick in the peanut butter mixture. Roll each stick in the cornflake crumbs. Place the coated breadsticks on wax paper to set. Layer the sticks on top of each other in a container, separating the layers with wax paper. Freeze the cookies. Serve them direct from the freezer.
Nutrition Facts : Calories 75.6 calories, Carbohydrate 7.9 g, Fat 4.4 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 78 mg, Sugar 2 g
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