Hokey Pokey

  I've been thinking a lot about bake sales recently - just because I don't have any children doesn't mean I can't imagine what I might send them to school with in the case of such emergencies. If you're a fan of Nigella (I am, in case you're wondering) you'll already know she likes to whip up a batch of brownies in such instances but I think there's an easier option that is much more fun to make, and perhaps even more gleefully naughty to eat.

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Hokey Pokey (as it's known here in Cornwall) is basically that childhood teeth breaking style candy that looks very similar to honeycomb. It's satisfyingly crunchy with a bit of a chew, which, when slathered in dark chocolate (my preference) becomes a temptation too far... so much so I packed them off with my Husband this morning because I knew I would end up snacking on them all day if they remained in near reach. That's not to say I didn't sample the goods (or keep the crumbs for ice-cream topping, ahem) but the majority had to leave the premises lest I succumb to a hokey pokey eating mess on the sofa. It happens.

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  These golden shards are so flamin' delicious they really do make me want to break into a ridiculous impromtu dance - perhaps even the Hokey Pokey itself. See what I did there?! Altogether now...

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You put your right hand in, You put your right hand out, You put your right hand in, And you shake it all about,

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You do the hokey pokey and you turn yourself around That what it's all about.

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What you'll need

1 scant cup caster sugar

4 tbsp golden syrup

1 1/2 tsp bicarbonate of soda

60g dark chocolate

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What you'll do

Line a large chopping board with baking parchment.

Mix the sugar and syrup until combined.

Heat until it begins to bubble and simmer for a further 3-5minutes until golden and smooth - do not stir!

Take off the heat and whisk in the bicarb quickly. Turn out immediately onto the parchment and allow it to cool completely.

Break into pieces using a hammer or very sharp knife.

Melt the chocolate in a double broiler. Dip the larger pieces in the chocolate (I prefer to just dip the tops) and generously drizzle over the rest.

Set aside until the chocolate hardens. Store in a container for up to a week.