There’s something downright magical about sponge toffee. It starts as a humble pot of bubbling syrup, then suddenly—boom!—it erupts into a golden, airy slab of crunchy, melt-in-your-mouth candy. It’s equal parts kitchen science experiment and sweet, crackly nostalgia.

This old-school treat goes by a few names—honeycomb, cinder toffee, hokey pokey—but no matter what you call it, the key to that rich, nostalgic flavour is golden syrup. It gives the toffee its deep caramel notes and that unmistakable melt-in-your-mouth crunch.

Whether you grew up cracking pieces off a big chunk or are tasting sponge toffee for the first time, this recipe will bring the wonder right into your kitchen (with a satisfying whoosh of baking soda drama at the end).

This buttery, chocolatey, almond-studded treat is easy to make and even easier to eat.

But what exactly is Almond Roca? At its core, it’s a delicious combination of crunchy toffee made from butter and sugar, coated in smooth chocolate, and topped with a generous sprinkle of roasted almonds. It’s the perfect mix of rich, sweet, and nutty flavors with a texture that snaps in the most satisfying way.

Fast, easy and delicious. These toffee bits are so buttery and crunchy, you’ll be finding anything to put these on!

Toffee covered apples are crunchy, buttery, sweet and salty treats, sure to be your next favourite fall apple recipe.