3 tbsp water
50g raw sugar
250g caster sugar
100g glucose
4 tbsp honey
15 g bicarb soda, sifted
1. Line a 40x60x4cm tray with baking paper. Set a large stainless steel heavy-based pan over a low heat. Add water, sugars, glucose and honey, and cook until sugars dissolve. Increase heat to medium and cook for 8 mins or until liquid reaches 150C on a sugar thermometer ant turns a medium caramel colour with no large bubbles.
2. Remove pan from eat and quickly whisk in bicarb (the toffee will swell like molten lava). Pour quickly into prepared tray and allow to set for 20 mins.
3. Crack honeycomb into shards to serve. Store in an airtight container or freezer.
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