There's nothing spooky about this sweet gluten free cinder toffee; it's perfect for Halloween!

Yield: 6 witch's hats or 1 square baking tray full
Prep time: 10 minutes

Gluten Free Halloween Cinder Toffee

Y'all, it's the first day of Fall! Or the Autumn, as my British pals say. This time of year has always been my favourite and the countdown to Halloween is officially on! The chilly night, the fun of dressing up and all the candy you can eat? What's not to love! To celebrate the best season of the year, I whipped up this delicious witch's hat cinder toffee or honeycomb. If you don't have a silicone mould, you can just use a square baking tin and then, once set, cut the honeycomb to break it up.

Easy Halloween Cinder Toffee Recipe | Anyonita Nibbles

This vegetarian, vegan and gluten free treat is perfect on Halloween or even on Bonfire Night on the 5th of November. Whether you make it for your ghoulish night of groovin' or wait to pass it around whilst you watch the fireworks on Guy Fawke's Night; this treat will satisfy any sweet tooth this autumn.

You will need a candy thermometer for this recipe!

Ingredients:

For the cinder toffee/honeycomb
2 teaspoons bicarbonate of soda/baking soda
2 tablespoons honey
2 tablespoons golden syrup
100 grams caster sugar
cooking oil (optional)
Need a conversion? Use this handy chart.

Gluten Free Halloween Honeycomb

Instructions:

If using a tin, line it with baking paper and grease it well with oil.
Add the honey, golden syrup and sugar into a large saucepan and mix together.
Place the pan over a high heat and heat it to 145C - just a few minutes past boiling point.
Immediately turn off the heat when it has reached 145C, add the baking soda and whisk quickly until it is all dissolved.
Quickly pour the mix onto the silicone tray, allowing it to fall into the hat moulds or pour directly into a well-greased tin, if using.
Leave the honeycomb to set for at least half an hour. If you are using a deep silicone mould, it may take longer to set.
Once set, pop the hats out of the mould or remove the cinder toffee from the tray and cut into large pieces. The toffee can be stored for up to two weeks in an airtight tin.