SALTBURN + CRUNCHIE

I did enjoy this visually delicious film, but oh what a ride! You can catch it on Amazon Prime. Get ready to add ‘Murder on the Dance Floor’ to your party playlist 🕺🪩 🎶.

Directed by: Emerald Fennell

Starring: Barry Keoghan, Jacob Elordi, and Rosamund Pike

Screenplay by: Emerald Fennell

Michael Gavey: “Oliver? I got you a Crunchie.”

Oliver Quick: “Oh, thanks.”

Copycat Cadbury Crunchie Bar (adapted from Christopher’s Honeycomb (from Joanne Chang’s Pastry Love cookbook))

1 c. granulated sugar

1/2 c. water

1 c. light corn syrup

2 tsp. baking soda

1 tsp. vanilla

6 oz. milk chocolate chips

Line a baking sheet with parchment paper and set aside.

In a medium, heavy-bottomed saucepan, combine the sugar and water. Stir to entirely moisten the sugar. Add the corn syrup and place the saucepan on the stove. Turn the heat to high and bring the mixture to a boil (don’t stir or jostle the pan during this process). As the mixture comes to a boil, place the measured-out baking soda and vanilla nearby. Have a whisk handy and make sure the prepared baking sheet is next to the stove.

As soon as you see a hint of color in the syrup (6 to 8 minutes), start to swirl it around. After about one minute more (pale barely-tan with just a hint of golden color), take it off the stove.

Sprinkle the baking soda evenly across the syrup and add the vanilla. Immediately start whisking vigorously to combine. While the mixture is still foamy and light, quickly pour it onto the prepared baking sheet (don’t spread it!). Let it sit at room temperature for 30 minutes before cutting it (I folded my honeycomb in half while it was still pliable in order to get a more Crunchie-like candy bar size for cutting).

Melt 2/3 of the chocolate in the microwave and then add in the rest to melt it. Dip the honeycomb pieces into the chocolate and let set for 1 hour at room temperature.