Hokey Pokey

This is a favorite Kiwi recipe for a delicious sweet treat. In the U.S. we call it peanut brittle as we add about a cups worth of raw peanuts when the baking soda is added. You can try that as well but in New Zealand we like it just fine without the peanuts, thank you.

5 TBS sugar
2 TBS golden syrup 
1 tsp baking soda (bicarbonate of soda)

Bring sugar and golden syrup to the boil slowly in a large heavey saucepan, stirring all the time as it will burn easily. After it starts to foam up, simmer gently over a very low heat for 4 minutes, stirring occasionally and still watching it carefully. Remove from heat and add baking soda quickly until it foams up and pour at once into a greased pan or onto a piece of aluminium foil with the edges turned up.

Break it into bits when cold and store in air-tight jars. Be sure to save all the crumbles so that you can top your ice cream with them to make Hokey Pokey Ice-cream