Crunchy Homemade Vegan Honeycomb Toffee

Prepare a baking tray by laying a parchment paper on it. This makes it easier to remove the honeycomb once it has set. Preparing your baking tray is important before you begin to ensure you transfer the mixture quickly as it cools down fast.

Combine 200g of white sugar and 5 tbsp of golden syrup in a deep saucepan. Stir until thoroughly mixed. The deep saucepan is crucial to avoid overflow when the baking soda is added.

Place the pan over low heat. Heat the mixture gently until all the sugar has completely dissolved. Make sure you do this slowly, as overcooking the sugar will result in a bitter aftertaste.

Once the sugar is dissolved, turn up the heat and allow the mixture to simmer. This is where the golden syrup comes into its own: simmering it enhances the caramel undertones that makes this honeycomb special.

As soon as the mixture has turned a deep golden colour, quickly remove from the heat. Immediately add 2 tsp of baking soda and stir vigorously. The baking soda will cause the mixture to foam up dramatically - an expected part of the process.

Pour the foaming mixture quickly onto your prepared baking tray. Allow it to cool and set; this will take approximately 1 hour. Do not touch or move the tray while it's setting as it may deflate your honeycomb.

Once completely set, break into pieces using the back of a spoon. Store these in an airtight container to maintain its crunchiness.