Ingredients
½ cup pecans
chopped
1 cup caster sugar
4 tbsp golden syrup
1 tsp maple extract
2 tsp baking soda
Allergy Advice
Contains Nuts
Equipment
- 1 20cm square baking pan
- 1 Large saucepan
- 1 Candy thermometer
Instructions
- Grease and line a 20cm square baking pan (at least 3cm deep). Scatter half the pecans into the bottom of the pan.
- Place the sugar and golden syrup into a large saucepan (the mixture will expand a lot, so use a bigger pan than you think). Place over a medium heat and cook, without stirring, until the sugar is melted.
- Insert a candy thermometer into the mixture, and cook without stirring until the mixture reaches 150°C.
- Now, working carefully, remove the pan from the heat, quickly add in the maple extract and baking soda (carefully) and stir well until it is completely incorporated. The mixture will foam up A LOT.
- Quickly scrape the mixture into the pan, and spread gently into the corners. Scatter over the remaining pecans.
- Set aside in a cool place (not the fridge) to set for at least 15-20 minutes.
- Break apart to serve.
Notes
Tip
A candy thermometer is essential for achieving the right texture with this recipe.
Tip
Due to the very high temperatures, this recipe is not suitable for making with children.
Variation
If desired, omit the maple essence and nuts for plain honeycomb.
