Crunchy

• By Nick Camilleri Preziosi and Alex Mattei

You will need:

Five tablespoonfuls of sugar, a teaspoonful of baking-soda, two tablespoonfuls of golden syrup, dark chocolate for dipping.

Bring the sugar and golden syrup slowly to the boil, stirring constantly. Simmer this over very low heat for about four minutes, stirring occasionally, until it is a deep golden-brown colour. Take care as it burns easily. Remove the pan from the heat, and add the baking-soda, stirring quickly until the mixture froths. Pour it at once into a well-greased shallow tin. Allow it to cool, then break it up. This is best done by placing it in a plastic bag and pressing down on it with a rolling-pin. Store it in air-tight jars for up to two days. Before serving it, melt chocolate in a double-boiler and dip part of each chunk of crunchy into this. Leave the chocolate-dipped pieces to cool on a metal tray until the chocolate hardens.