First, prepare your tray. Line a baking tray with parchment paper, or grease a marble surface with flavorless oil (like I did in the video)

Place the pot on the heat with the sugar and golden syrup(or honey) and let the mixture first melt, then turn to goo. Turn up the heat to medium and let it simmer until the color of maple syrup — THIS TAKES 3 MINUTES, SET A TIMER!!! Take care not to overcook.

Turn off the heat, and get prepared with your whisk and spatula because the next step happens really fast. Whisk in the bicarbonate of soda fast and stand back and watch the syrup turn into a thick foam. Quickly stop whisking and use your spatula to pour this immediately onto a piece of baking parchment, greased surface, or a Silpat sheet.

Leave until set cold and then break it up into shards, it will look like aerated set honey. To wash your pot fill it with hot water and let it sit and it will melt away.

To make a Crunchie Bar: Melt good quality chocolate (I used chocolate with 72% cocoa solids). Dip your broken honeycomb in the chocolate using a fork. Take out and let excess chocolate drip off. Place on a wire rack to set.

Note: This is a recipe used widely around the world for many years and with many names such a Cinder Toffee in Wales, Hokey Pokey in the UK, Sea Foam, Fairy Candy, Molasses Puffs, and no doubt other names I am not familiar with.