Hokey Pokey

This recipe was originally made with golden syrup...we all don't happen to have golden syrup sitting around in our pantry do we ?! ...so I thought why not try some honey instead,same consistency,colour,ummmm...sounds healthier !!! And it worked...was super happy,hope u will be too !
Now i have modified slightly from Nigella's recipe and cut down the use of bi carb ...so if you do see her recipe ,you will find that difference !
Ingridients
Castor sugar 100g
Honey /golden syrup-4Tbsps
Soda bi carb-1 tsp
Whisk
Baking parchment or greased foil paper
Method:
Keep the bi carb and whisk ready.
Keep the greased paper ready on a plate
Put the sugar and honey in a pan
Stir it together before putting it on the hob
Do not stir after heat is applied
Turn on flame to slow,once the sugar starts melting,gently swirl it around
Continue to watch like a hawk until the mixture turns to a golden caramel/dark maple syrup colour
Switch off fire.
Immediately add the bicarb and whisk in circles vigorously,the mixture will billow like a golden cloud
Quickly turn it over on the greased foil before it starts to harden...this should be done in one fluid motion
You will get a cloud of pale gold foam like you see in the pic
Let cool in the refrigerator or in a cool place for about 20-25 minutes
Once hard ,break into pieces and store in an airtight tin.
This can also be used as a crumble topping for ice cream :)