Hokey Pokey

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Comments & Reviews

• recipe Hokey Pokey
  Helen New York, OK 12-24-2009

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  Does not set

  Rated: 1 stars out of 5

  Does humidity affect the result - I live in a sub-tropical climate? Can anyone advise?

• recipe Hokey Pokey
  Erica San Diego, CA 11-30-2009

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  wonderful

  Rated: 4 stars out of 5

  Great recipe for honeycomb, made even better by a bath in chocolate. Very important for this or any candy making to use a... heavy bottom pan like La Creuset or to keep the heat very low. Sugar will burn easily otherwise. Makes a nice Christmas present. Thanks, Nigella!Read more

• recipe Hokey Pokey
  Cindy Stephenville, NL 09-13-2009

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  No Problem!

  Rated: 5 stars out of 5

  I just watched the show on which this was made, and decided to give it a try. Contrary to the recipe, I made sure to use... Golden Syrup, like Nigella did on the show. I'm not sure if the dark corn syrup that is listed is the same thing, and who knows? perhaps it is more difficult to work with but I had no trouble whatsoever. I made sure to swirl the pan (quite often) as the mixture was cooking (not stir!), and as soon as it hit 300 degrees, I removed it from the heat and mixed in the baking soda - my only error was that I did not stir the mixture quite enough, and ended up with a few pockets of baking soda. The end result was lovely, golden and delicious. As a bit of a experiment I placed squares of milk chocolate on the top as it was cooling. When it melted, I spread the chocolate over top in a thin layer. This section I placed in the refrigerator to cool the chocolate - the end result? Homemade Crunchie bars.. yum. I will definitely make this again! Read more

• recipe Hokey Pokey
  Madison Ardmore, OK 07-26-2009

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  Just Lovely!

  Rated: 5 stars out of 5

  I made this, and the candy turned out perfect the first time, but I didn't grease the parchment, and it stuck. So the second... attempt turned out great as well! I put it in a cheap, clear plastic jar which had lime green tissue paper as a liner, and a golden ribbon, which matched the candy around it. It looked great, and sparked a new idea for giving the candy as gifts. Everyone who tried it loved it and wanted more! Many says it tastes like peanut-less peanut brittle. So I may add peanuts for my peanut brittle loving family! Oh yes, I took the suggestion from on of the reviewers, and allowed it to heat to 300 degree F.Read more

• recipe Hokey Pokey
  tracie San Jose, CA 07-12-2009

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  Perfecting Your"Hokey Pokey"

  Rated: 4 stars out of 5

  I took the advice of other reviewers and cooked my sugar/corn syrup to 300F. I also cut down on the baking soda to 1tsp. Mine... did turn out a little burned tasting- probably should take my sugar/corn syrup mix off a little earlier (maybe 285-290F- to compensate for the carry over cooking heat). Also, I'd suggest sifting your baking soda (I failed to, and found my candy had some clumps of baking soda in it when breaking it apart- not so tasty) before adding it to your hot mix. One last thing I'd like to point out- it took a LOT LONGER than 3 minutes to boil my sugar to ~300F! Otherwise, not such a bad first try!Read more

• recipe Hokey Pokey
  Larry Springfield, IL 07-11-2009

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  4 strikes

  Rated: 2 stars out of 5

  First two tries came out flat, then I doubled the recipe. Third try the sugar was smoking when the candy thermometer was... still too low but I trusted my nose instead and poared it. It was mushy-sticky. Fourth try I stuck to my guns and waited as long as I could with the smoking sugar, poaring it at about 285 degrees. The result tastes burned. How do you folks get to this heat without stirring and not burn the sugar to the bottom of the pan? Let alone at "high heat" or "medium-high heat". I've been working on this for a pot-luck and it has been quite a disappointment. And a rating of EASY! Just crazy.Read more