(from Food for the Soul, page 34)
Let one of these butter coins slowly melt on top of toast, waffles, pancakes or crumpets and reveal golden crunchy nuggets go honeycomb within them with their sweet, caramelised crunch. Honeycomb can be hard to make and even harder to find in supermarkets, so here's my cheats version!
Time to prep : 5 minutes
Time to chill : 1 hour
Servings : 12 thick coins (24 servings)
Ingredients
250g unsalted butter, room temperature
4 x 40g Crunchie bars
3 tbsp honey
1 tsp good quality flaked sea salt
Method
In a small bowl, spread the room temperature butter around with a spoon (or for whipped butter, use an electric whisk and beat until pale and fluffy)
Use a sharp knife to slice off the chocolate coating of the Crunchie bars and chop the honeycomb into small chunks
Pour the honeycomb chunks into the butter and add in the honey and salt, mix well with a spoon
Tip the butter mixture onto a rectangular piece of baking paper and move the butter to the outer edge so that you can pick up the edge and roll into a cracker
Secure the ends with clips and place in the fridge to firm up for about an hour
Once firm, use a sharp and dry knife to slice off coins as and when you need them, or slice them before hand and store in a lined airtight container, ready to go
Nutritional Information
(per serving)
95 calories
0.3g protein, 6.4g carbs, 7.7g fat
Good to know:
Store in an airtight container for up to 5 days in the fridge or up to 1 month in the freezer