Posted December 9, 2012 by Sam in Recipes

Salted Peanut Honeycomb

peanuthoneystackI made honeycomb for the first time not too long ago, it was divine to eat and I love the chemical lava style reaction you get when you make it!


This combines sweet & salty which I think works so well. They can make a lovely present if bagged up and labelled. Lasts about a week in a container, but really best within 4 days. I had the tough job of taste testing each day, all for research purposes of course!


Be warned that this is wickedly hot and can have a tendency to splash if stirred with vigour! Don’t be tempted to lick the spoon soon after spreading it on the baking tray, it will seriously hurt.

Print the recipe here

Conversion for measurements here http://www.deliaonline.com/conversion-tables.html

Salted Peanut Honeycomb


100g granulated sugar

4 tbsp or 65g golden syrup

85g roasted salted peanuts

2 tsp unsalted butter

1/2 tsp vanilla extract

1/2 tsp bicarbonate of soda

Grease a baking tray with oil.

In a heavy based saucepan place the sugar, syrup, peanuts & butter. Heat on a medium heat and keep stirring to mix together until the sugar has melted.

Turn up the heat to bring to a boil, keep stirring to stop it catching. Ideally you should use a sugar thermometer and when the temperature reaches 145°C remove from the heat. If you don’t have one then you’ll need to make sure it’s a deep golden colour.


Throw in the vanilla & bicarbonate. This will make it fizz up, stir through then working quickly spread it out onto the baking tray. Leave to cool completely then break into pieces. Store in a container. Enjoy ♥