Popcorn & Honeycomb Mangle

A ‘perfect blend’ of delicious honeycomb and popcorn all Mangled together in milk chocolate, the perfect snack to enjoy while we watch the final episodes of ‘Neighbours’.

Popcorn & Honeycomb Mangle

Ingredients

400g                        Milk chocolate, melted

15g                           Popcorn, cooked

70g                           Honeycomb*, broken into small bite size pieces

* See recipe below

Method

  1. Spray a 35cm X 25cm X 3cm baking tray with canola oil and line with a piece of baking paper cut to size.
  2. Prepare the chocolate for dipping and arrange some pieces of honeycomb and popcorn in the tray.
  3. Pour most of the chocolate into the tray to cover the honeycomb, popcorn, and the base of the tray. Tap the tray gently to flatten and even.
  4. Stud the tray randomly with the remaining honeycomb & popcorn pieces and flick the remaining chocolate over the top and again tap to flatten.
  5. Leave the tray to set at cool room temperature for 30 minutes. Place in the fridge for 15 minutes.
  6. Break into irregular pieces and store in between pieces of baking paper in a tin or sealed container.

Honeycomb

Ingredients

25 ml                       Water

30 g                          Honey

55 g                          Glucose syrup

150 g                       Caster sugar

tsp                            Bicarbonate soda

Method

  1. Place the water, honey, glucose, and sugar into an overlarge heavy bottomed saucepan. I like to use a cast iron pan for this, but you can use a sturdy stainless steel one if you need. Ensure the pan is much larger than the volume of the contents as the mixture will expand later in cooking.
  2. Line the base and sides of a 20cm X 20cm X 8cm deep square cake pan with baking paper. Liberally spray the paper with canola oil.
  3. Heat the mixture in the pan, whisking constantly. Have the bicarbonate of soda at the ready for the end.
  4. Cook the syrup until it starts to colour, around 155°C on a digital or sugar thermometer. Once the temperature has been reached turn the heat off, remove any thermometers and mix the syrup using a hand whisk.
  5. Whisk in well the bicarbonate of soda; be careful, as the mixture will now expand furiously up to the top of the saucepan. This mixture is very HOT and will burn you badly if you touch it.
  6. Lift the pan carefully and pour the honeycomb into the prepared tin using the whisk to scoop the entire honeycomb out.
  7. Leave the honeycomb too cool for at least two hours before breaking into irregular pieces.
  8. The hot saucepan can be put on the stove, add water into the pan and boil to clean the left-over honeycomb pieces off.

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