100mg ground saffron (approx 10 strands)
150 g caster sugar
2 tbs honey
60 g golden syrup
2 tsp bicarbonate of soda
Add your ground saffron to the honey and stir through to combine> if you only have whole saffron stigmas, simply grind up approximately 10 strands in a mortar and pestle
Line a deep tray (at least 5cm) with baking paper and set aside.
In a large, heavy bottomed saucepan (bid enough to hold the mixture once it expands and bubbles up), combine the caster sugar, saffron honey and golden syrup.
Put the pan over a low heat and, then stir with a wooden spoon until all the sugar has dissolved.
Add a thermometer to the pan and allow the mixture to slowly rise to 150°C.
Take off the heat, and sprinkle in the bicarbonate of soda. Quickly, stir the mix well.
Quickly transfer the honeycomb mix into the prepared tin.
Allow to cool completely, then remove from the tin, and break into large chunks.
Store in an airtight container.