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Hokey Pokey Recipe

Hokey Pokey

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (37)

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Average Rating:

Total Reviews: 37

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  • on July 26, 2010

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    I found this to be a delightful and easy recipe for candy. Instead of following the recipe to a "T" I decided to try a couple of twist. Baking soda can be an overwhelming ingredient in candy, so I knew I wanted to reduce the amount. I only used 1/2 teaspoon. I whisked it into the bubbling concoction after I took it off the heat. I also added the warmth of 1/2 teaspoon of vanilla extract. Everything is better with vanilla. live in a state with high humidity and the changes I made must of helped because I easily broke the hokey pokey into bite sized pieces. It was wonderful and I will joyfully make it during the holidays.

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  • on June 04, 2010

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    Remember this from childhood,was great to have a recipe. But the timing is a little tricky. And don`t even attempt on a humid day. My first attempt ,though good,left an aftertaste of Baking Soda,so i am sifting it into the candy . VIP...have "everything" ready,BEFORE making candy,as it goes fast and no time once you start. Yum!! Enjoy watching Nigella,as she seems to truly enjoy what she is doing!!

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  • on March 13, 2010

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    Haven't made this, but others like it. Put the baking soda in a small strainer and shake it over the mixture. Yes, humidity is critical - lower the better.

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  • on February 27, 2010

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    After finally buying dark corn syrup, I made the Hokey Pokey. It was okay but I was not overwhelmed. However, knowing the little piggies at work, I packaged it up for them. It was a major hit. One VP said it was in the top three of the goodies I've taken in and there have been a lot of them.

    Did I miss something when I typed the recipe into my cookbook? I didn't see anything about the temperature it should reach. I don't know if I should get out my candy thermometer or just go with the color like I did the first time.

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  • on December 24, 2009

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

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  • on November 30, 2009

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    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!

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  • on September 13, 2009

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    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!

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  • on July 26, 2009

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    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.

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  • on July 12, 2009

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    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!

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  • on July 11, 2009

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    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.

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