Honeycomb Toffee

Method

1. Line an 8x8-inch pan with parchment and lightly grease it.
2. Combine the sugar and golden syrup in a deep, heavy saucepan (deep is important — it foams up significantly). Cook over medium heat, stirring until the sugar dissolves.
3. Once dissolved, stop stirring. Let the mixture boil until it turns a rich amber color, about 3-5 minutes. Swirl the pan gently if it's coloring unevenly.
4. Remove from heat immediately. Add the baking soda and whisk vigorously for 5 seconds — the mixture will foam up dramatically.
5. Pour into the prepared pan immediately. Do not spread or press — let the bubbles set naturally.
6. Cool completely (about 1 hour). Break into pieces.
7. Optional: Dip each piece halfway in melted dark chocolate. Place on parchment until the chocolate sets.
8. *Storage:** Airtight container at room temperature for 1 week. Very humidity-sensitive — store with a silica packet if possible.