To make the honeycomb, pour the sugar and honey into a saucepan and heat over a medium heat to fully melt the sugar. Let simmer for 3 minutes, until the colour reaches a golden yellow.

In the meantime, line the Le Creuset Bakeware 31cm Rectangular Oven Tray with some baking parchment and brush it with the vegetable oil.

Finish the honeycomb by whisking it by hand, turning off the heat and pouring the bicarbonate of soda in. Whisk well for 10 seconds until you get a foamy golden mixture. Pour the mixture in the lined oven tray and leave to cool in a dry space for at least 2 hours.

To make the caramel, add the sugar and water to a saucepan and heat over a medium heat to melt the sugar. After 2 minutes, turn the heat up, and leave the caramel to cook for 5 minutes. Once it has reached a caramel colour, remove the saucepan from the heat and add the cream all at once, stirring with a spatula (be careful as the cold cream will react with the hot caramel). Finish the caramel by mixing in the two teaspoons of sea salt, butter and the vanilla. Mix well and set aside to cool slightly.

Make the bark by buttering the Le Creuset Bakeware Rectangular Oven Tray and then lining it with some greaseproof paper. Melt together the milk and dark chocolate using a microwave or bain marie. Spread the melted chocolate onto the oven tray, pour some caramel on top, followed by some honeycomb, and use a spatula to swirl everything together.

Leave to cool completely in a cold dry place and remove from the oven tray before cutting.

Cook’s Notes

The honeycomb can also be stored in a cool dry place and kept for up to a month.

To speed up this recipe, you could just use shop bought honeycomb and leftover caramel sauce from previous recipes!

I love making them for friends as little favours when I go for dinner, or at Christmas. Just wrap a few in crunched baking paper and tie with some string and a sprig of rosemary.