In New Zealand, Hokey Pokey is not the base for nut brittle -- it's a treat in itself, as it deserves to be. It used to be broken up and added to vanilla ice cream, but the churning machines would grind to a halt when the sharp points and edges jammed them. Nowadays, Hokey Pokey ice cream is made with "pelletized" candy -- i.e. made into tiny, spherical, edible-BBs -- which pass through the cream churners without incident. Golden Syrup is a thick, sticky yellowy-brown colored sugar product. It's nothing like much in the U.S., maybe like thick pancake syrup. Or maybe a mixture of light and dark corn syrup? Kiwis describe Golden Syrup as a cross between Mrs. Butterworth's and molasses.
In the Star Wars universe, these make great high energy rations and can be used as weaponry!
2 tablespoons Golden Syrup
1 teaspoon baking soda
Line a baking sheet with foil and butter it. Leave aside. Put sugar and syrup in a heavy saucepan. Heat gently on low heat, stirring constantly until sugar dissolves. Increase the heat and cook until mixture just starts to boil. Stir occasionally to prevent burning. Remove from heat. Add baking soda. Stir quickly until the mixture froths up. Pour into a buttered tin immediately. Leave till cold and hard. Break into pieces.
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