Hokey Pokey

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Comments & Reviews

• 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

• recipe Hokey Pokey
  tricia houston, TX 05-15-2009

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  Doin' the Hokey Pokey

  Rated: 5 stars out of 5

  It took me 3 times to get it right. It would have taken only one if I had read the reviews first! This recipe is not... written very well. I work with the mentally challanged, and I test the recipes before I send it out to the staff and group homes. They have to be easy and simply direct, but not leave out important things! Will make the following adjustments to it before I send it out. Melt at MEDIUM HIGH until it reaches 300 degrees F. If you do not have a candy thermometer, drop a teaspoon of boiling candy into a glass of ice water to test for the "hard crack" candy stage. It should harden into a little ball when dropped into the glass of water. It came out beautiful and looked fluffy like Nigella's when I poured it out the third time. Delicious! Our guys are going to have fun making it and eating it! Read more

• recipe Hokey Pokey
  Lindsay Port Saint Lucie, FL 04-28-2009

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  DO NOT TRY THIS RECIPE!!!

  Rated: 1 stars out of 5

  I have tried to make this recipe twice. The first time it did not harden. Instead, it solidified into more of a "taffy"... consistency. However, at least it tasted okay the first time. I was so determined to get it right that I bought a candy thermometer to ensure I reached the correct temperature. Then when I added the baking soda, the entire mixture nearly exploded into an unruly foam that almost burnt my hand!!! Luckily I was wearing The 'Ove' Glove (c) and I had my parchment paper right next to the stove ready-to-go. I didn't even get a chance to mix most of the baking soda in before it exploded. It smelled and tasted like a burnt marshmallow. Even worse, the baking soda had an aftertaste that made my mouth tingle for the next 20 min. It was disgusting and tasted like PURE CARBON! Believe me, I am very forgiving with new recipes but this was really, really bad. Btw, if anyone has children that like to help out in the kitchen, DO NOT COOK THIS RECIPE WITH THEM. IT COULD BE DANGEROUS!!! But don't worry, Food Network, I still love to watch Nigella Express.Read more