Sea Salt Honeycomb

1.Line an oven tray with baking paper. Stir sugar, maple syrup and ¼ cup water in a medium heavy-based saucepan over low heat until sugar dissolves. Increase heat to medium. Boil, without stirring, for 8 minutes or until syrup is a dark golden honey colour (or until it reaches hard crack stage of 160°C on a sugar thermometer). Keep in mind that once the bicarb is added to the syrup, the colour will darken a little further.

2.Remove pan from heat. Immediately stir in sifted bicarb (the syrup will froth). As soon as the last of the bicarb dissolves, carefully and quickly pour honeycomb mixture onto lined tray; don't spread the mixture or it will deflate. Sprinkle with salt. Cool to room temperature, then break honeycomb into chunks.