Hokey Pokey is Cornish for honeycomb.
This is my favourite recipe.
3 1/2 ozs (100g) white granulated sugar
Four tablespoons (60mls) golden syrup
1 1/2 teaspoons bicarbonate of soda
Mix the sugar and syrup in a heavy duty saucepan.
Heat gently and do not stir. I leave it until it change to a very dark colour, about five minutes.
Please be aware that the mixture is very hot, so take care.
I use a jam thermometer to test the setting point of 300F (hard crack).
Once the mixture has reached this temperature, remove from the heat.
Whisk in the soda. The mixture will froth up.
Pour onto a silicone sheet. Leave for about an hour.
Break into small pieces and enjoy. Be warned this recipe is moorish.
To clean the saucepan, fill with hot water and washing up liquid. It will clean up in two minutes.