Honeycrunch sweets with chocolate

Instructions

1 Line a large baking sheet of 23 cm x 33 cm with baking paper and spray the sides with non-stick spray.

2 Heat the sugar, honey, water and butter slowly in a saucepan over very low heat. Stir constantly and wash the sugar crystals from the sides of the saucepan with a wet brush.

3 Bring the mixture to a boil once all of the sugar has dissolved - the mixture will crystallize if you cook it too quick. Boil for 6-8 minutes. Remove from the heat and add the bicarbonate of soda - the mixture will foam. Mix with a wooden spoon.

4 Pour into the pan and let cool completely.

5 Meanwhile, melt the chocolate in a bowl over a double boiler. Stir until smooth and glossy.

6 Turn the cooled sweets out on a clean work surface and spread evenly with chocolate. Let harden. Break into pieces and packed in an airtight container.