Recipe: Almond and Hazelnut Honeycomb

I've never made this before but my sister has made it many times as an accompaniment to desserts and I thought it would be fun. I looked over a few different recipes for it, and most of them had golden syrup instead of honey. I figured they were probably interchangeable, the consistency is the same and I thought they honey would have more flavour.

I used Lorraine Pascale's recipe from BBC Food but added the chopped nuts for some variety. I served this with raspberry ripple chantilly cream, roasted plum tart and chocolate truffle:

I wasn't happy with the presentation, but the flavour experiment was definitely a success!

Here's my version with the nuts and honey:

1 tbsp vegetable oil
80g butter
160g caster sugar
80g honey
2 tsp bicarbonate of soda
30g hazelnuts, roughly chopped
30g almonds, roughly chopped

Line a rectangular tin with greaseproof paper and rub the vegetable oil all over it, making sure it goes all the way to the top. Scatter the nuts into the tin.

Melt the butter in a large saucepan and add the sugar and honey. Do not use a wooden spoon to stir but gently shake the pan to incorporate all the ingredients. Once they've all melted, turn the heat and boil rapidly for about 5 minutes or until golden brown. There'll be a strong caramel smell at this point as well.

Quickly add the bicarbonate of soda and stir in. Be careful because at this point it really will expand massively. Pour into the lined tin and leave to cool.