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Speculaas chocolate honeycomb crunchies

Speculaas chocolate honeycomb crunchies are very easy to make and will surprise your family and friends.

By now you will have noticed that I am a bit of a dark chocolate chocoholic. 

While all my previous vandotsch speculaas spice mix infused chocolate recipes where made with dark chocolate, I decided to include white chocolate for this recipe.

This turned out to be a great idea as many of my family and friends were more enthusiastic about my white chocolate honeycomb crunchies. The choice is yours.

What follows is an overview of the ingredients I used to make vandotsch speculaas chocolate honeycomb crunchies, including:

Ingredients

• 80g unsalted butter
• 160g caster sugar
• 80g golden syrup
• 2 tsp bicarbonate of soda
• 2 tsp of vandotsch speculaas spice mix

Directions

Prepare a baking tin to hold the honeycomb. Line the tin with silver foil and grease lightly with some butter or a little sunflower oil. Set aside.

Put all the butter, casting sugar and golden syrup into a large saucepan. Heat gently until the sugar has melted and everything is combined.

Keep cooking over a low heat until the mixture goes a golden-brown colour – this will take between 5 - 10 minutes. The mixture is now caramelised.

Add vandotsch speculaas spice mix and stir it quickly for a few seconds.

Remove the pan from the heat and add the baking soda, stirring well for a few seconds. The mixture will expand - a lot!

Quickly pour the mixture into the prepared tin. It will continue bubbling.  

Leave it for approximately 1 hr - 1 hr 30 minutes to cool.

Once your vandotsch speculaas spice infused honeycomb is cold break it into chunks and put in a bowl. Cover with clingfilm.

To make the vandotsch speculaas spice infused white and dark chocolate

Ingredients

• 200g white chocolate
• 100g dark chocolate
• 3 tsp of vandotsch speculaas spice mix

Directions

Break up and melt all the white chocolate in a double boiler.

Once melted add 2 tsp vandotsch speculaas spice mix, stirring it well for a few seconds.

Using a fork dip each piece of honeycomb into the melted chocolate, making sure it is coated all over.

Leave to set on grease proof paper.

Once you are almost running out of melted white chocolate break up the dark chocolate and mix together.

Once melted add the remaining vandotsch speculaas mix, stirring well for a few seconds.

Dip each piece of honeycomb into the melted chocolate, making sure it is coated all over.

Leave to set on greaseproof paper

Tip: “excess” chocolate is likely to develop around the base of each piece of honeycomb. Lift and place your speculaas honeycomb ‘crunchies’ on a plate and re-use the chocolate left to make some more crunchies.

Store in airtight container in the fridge.

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