Step 1

Line a wide, rimmed metal baking tray with some parchment paper

Step 2

Add sugar, glucose, water and honey to a medium sized pan. Cook on a high heat until the syrup reaches 156°C, and turns golden brown

Step 3

Remove the pan from the heat and whisk in the bicarb, whisking vigorously to dissolve any lumps. It will bubble up a lot, so take care

Step 4

Quickly pour the mixture into your prepared container. Allow to cool completely before breaking into small pieces to use as garnish, or storing in an airtight container. We served ours with some chocolate covered cacao nibs and a Pots & Co Double Chocolate Ganache