Desserts & Baking


20 minutes, plus cooling time
20 minutes

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  • 120 g sugar
  • 2 T water
  • 2 T honey
  • 1 T bicarbonate of soda

Melt the sugar, water and honey in a saucepan over high heat. Bring the syrup to a light amber colour, or 149ºC when using a candy thermometer.

If you don't have a thermometer, watch the colour change as it happens quickly and within seconds you'll go from light amber to dark brown, which is not the colour you want. 

When your sugar has reached the right temperature/colour, add bicarbonate of soda. Using a balloon whisk, quickly incorporate the baking soda into the syrup. Stir just enough to mix the ingredients.

Pour the mixture onto a greased sheet of baking paper on a tray. Don't spread the candy - this will burst the bubbles causing your candy to lose its honeycomb effect. Allow the mixture to cool completely then break into large chunks.

If you want to make 'the real thing', melt dark chocolate over a water bath and use to coat the candy chunks.

Cook's note: Jazz up your crunchie by toasting a few handfuls of mixed nuts, spread it out over baking paper and pour the hot syrup over the nuts.  

Monche Muller

Recipe by: Monche Muller

Monché Muller is the Executive Chef of the international Oddo Vins et Domaines wine label. She previously worked at Cucina Labia and De Kloof Eatery, as well as TASTE magazine. She is the author of Harvest Table.

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