1. Step 1

   Line a large baking tray with raised sides with baking paper, allowing the sides to overhang. Place the sugar, liquid glucose, golden syrup and water in a large saucepan over low heat.

2. Step 2

   Cook, stirring, brushing down the side of the pan and spoon occasionally with a pastry brush dipped in water to remove any sugar crystals, for 5-8 minutes or until the sugar dissolves.

3. Step 3

   Increase heat to high. Bring to the boil. Cook, without stirring, for 5-7 minutes or until the syrup reaches crack stage (153°C) on a sugar thermometer (see tip). Remove from heat. Set aside to allow bubbles to subside.

4. Step 4

   Add the bicarb. Quickly stir with a wooden spoon until combined (mixture will bubble and foam). Pour onto the prepared tray. Set aside to cool completely.

5. Step 5

   Place the chocolate in a heatproof bowl and melt in the microwave on Medium, stirring every 30 seconds until smooth. Pour the melted chocolate over the honeycomb.

6. Step 6

   Use a palette knife to spread chocolate. Top with nuts. Set aside for 10 minutes to set. Remove from the paper. Place on a serving board. Use a small hammer to smash.

The saucepan needs to be quite large – when you add the bicarb, the mixture will bubble up and it can overflow if the pan is too small.

Don't have a thermometer? The mixture will turn amber when ready.

Don't spread the honeycomb over the tray – let it move naturally, tapping the tray to level it out.