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Honeycomb toffee, honeycomb candy, sponge toffee, cinder toffee, seafoam, or hokey pokey is a sugary toffee with a light, rigid, sponge-like texture. Its main ingredients are typically brown sugar (or corn syrup , molasses or golden syrup ) and baking soda , sometimes with an acid such as vinegar .
When buns have risen, remove plastic wrap and bake until golden brown, about 20-25 minutes. Remove from oven and let cool 5 minutes in muffin pan before turning out onto a plate. Meanwhile, make the glaze: Place butter and honey in a microwave-safe bowl and heat 45 seconds to melt butter. Brush glaze evenly over hot buns. Serve warm.
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The term hokey pokey has been used in reference to honeycomb toffee in New Zealand since the late 19th century. The origin of this term, in reference to honeycomb specifically, is not known with certainty, and it is not until the mid-20th century that hokey pokey ice cream was created.
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A close-up of the bar's honeycomb centre. The Crunchie is sold in several sizes, ranging from "snack size" – a small rectangle – to "king size". The most common portion is a single-serve bar, about 1 inch wide by about 7 inches long, and about 3 ⁄ 4 inch deep [2] (2.5 cm × 18 cm × 2 cm).
When buns have risen, remove plastic wrap and bake until golden brown, about 20-25 minutes. Remove from oven and let cool 5 minutes in muffin pan before turning out onto a plate. Meanwhile, make the glaze: Place butter and honey in a microwave-safe bowl and heat 45 seconds to melt butter. Brush glaze evenly over hot buns. Serve warm.