*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I absolutely LOVE this recipe! So ridiculously easy, it's silly! Especially during Covid, when I get a craving for something sweet, this is my go-to so I don't ever have to run out to the store. I live at a high altitude, and for me, I don't use a thermometer as it usually burns long before it gets to temperature, so I just go by colour. When it gets to be a nice orangy amber, that's when I add the soda. Works like a charm. Personally, I add just tidge of vanilla (about 1/8 tsp) just for the added flavour, but it's not really necessary.
I did a test batch of this (since the ingredients are very common and inexpensive) in anticipation of doing baked goodie tins for Christmas and it turned out well. I ran out of honey while mixing up an earlier recipe so I was forced to add 2 tbsp extra of corn syrup to substitute but I have since bought honey and fully intend to use it when I make the next batch for gifts. I used 1 tsp of baking soda but I am thinking of splitting the difference on the next batch. which will also be coated in chocolate. I also think I got it a second overdone but that is the exact reason I wanted to make a test batch. Candy is tricky and I wanted to have a little experience before I made things to give away to family. Great recipe and very easy. I don't usually watch the videos but I absolutely did for this just to make sure I got it right. I love Crunchie bars and was excited to try to make something similar at home with few ingredients.
I followed the recipe exactly as written. I found the video very helpful as I didn't quite know the stages of this candy. A candy thermometer is important as it took some time to reach 300F from a medium heat. This turned out just like John's photo. Quite attractive and very airy. It tastes good but just not my type of candy.
I've made this several times. It comes out airy and crunchy. The only negative is that once you get past the initial crunchiness, it sticks to your teeth - didn't work out so great when I took it to an event with a lot of older folks without their own teeth.
Simple recipe clearly put. I used golden syrup (as per recipe suggestion) and farmer's market honey the kinda stuff that comes in a twist-top Ball jar you get when going apple picking. I used a scant teaspoon of baking soda I'd wager it came out to 1.25tsp? The flavor for me was spot on: a light cooked honey taste reminiscent of the crusty bits of a honey cake. I will make this again and will maybe experiment with other flavors.