Mānuka Honey “Hokey Pokey” (Honeycomb)

Classic New Zealand honeycomb, infused with rich mānuka honey

Hokey Pokey, also known as honeycomb toffee, is a New Zealand classic: light, golden, and full of crackly air bubbles. This version is infused with rich mānuka honey for extra depth of flavour. It's a fun one to make with kids (with an adult handling the hot sugar) and makes an impressive addition to any dessert table.

Prep time: 5 minutes
Cook time: 10 minutes
Setting time: 20 minutes
Yield: Approx. 4–6 servings

Ingredients

• ¾ cup granulated white sugar (150g)
• 1 Tbsp golden syrup (or light corn syrup)
• 2 Tbsp mānuka honey
• 1½ tsp baking soda (see notes)

Equipment Needed

• Baking sheet lined with parchment paper
• Medium heavy-bottomed saucepan
• Candy thermometer (see beginner tip below if you don't have one)
• Whisk

Instructions

1. Prep your station. Line a baking sheet with parchment paper and place it on a heat-safe surface. Don't skip this step — the final steps happen very quickly, and you won't have time to set up once the mixture is ready.
2. Combine liquids and sugar. Add the golden syrup and mānuka honey to a medium saucepan first, then gently pour the sugar directly on top.
3. Don't stir. If needed, gently swirl the pan to submerge the sugar. Stirring at this stage introduces sugar crystals and can affect the final texture.
4. Heat the mixture. Place the saucepan over medium heat. Clip a candy thermometer to the side of the pan and heat until the mixture reaches 300°F (150°C), the hard-crack stage. No thermometer? See the beginner tip below.
5. Whisk in the soda. Immediately remove the pan from the heat. Quickly add the baking soda and whisk vigorously just until fully combined, light, and foamy.
6. Pour and set. While whisking, swiftly pour the foaming mixture directly onto your prepared, parchment-lined baking sheet.
7. Don't touch it. Once poured, leave the mixture completely alone — spreading or touching it will deflate the air bubbles that give hokey pokey its signature texture.
8. Cool and break. Allow the hokey pokey to sit undisturbed at room temperature for at least 20 minutes, until completely cooled and hardened.
9. Serve. Crack the honeycomb into pieces of your desired size. Store in an airtight container immediately to keep moisture out.

Video coming soon -- watch the full method in action.

Beginner Tip: No Candy Thermometer? No Problem

If you don't have a candy thermometer, you can still get a good result using the cold water test: carefully drop a small amount of the hot syrup into a cup of cold water. If it forms hard, brittle threads that snap cleanly rather than bending, it's ready. This takes a little more attention than a thermometer, so it's worth doing a practice batch first if it's your first time making toffee. A cheap candy thermometer is also an inexpensive, one-off purchase if you plan to make this again.

Baker's Notes

• For larger bubbles: increase the baking soda to 1¾ tsp for more dramatic, visible honeycomb holes. This creates a more striking look but slightly changes the flavour compared to the original ratio.
• Golden syrup substitute: light corn syrup can be used in equal measure if golden syrup isn't available, though golden syrup gives the most authentic flavour.
• Safety note: the sugar mixture reaches a very high temperature. Keep children at a safe distance during the heating and pouring steps, and let them help with the fun part, breaking the finished honeycomb into pieces.

What to Do With Your Honeycomb

This honeycomb is delicious on its own, but it's also the star ingredient in our Easy Hokey Pokey Ice Cream, a simple no-churn recipe that lets you fold these pieces straight through a good vanilla base.

Explore More Recipes - Discover more ways to enjoy mānuka honey.

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Related Reading - Easy Hokey Pokey Ice Cream with Mānuka Honeycomb