Carefully supervised, this is a fun thing to make with kids. I reiterate carefully supervised, because bubbling hot sugar is nothing to be trifled with. Get the kids to do the chocolate eggs and the measuring, but make sure an adult is dealing with the hot honeycomb.
1½ cups mixed Easter eggs (various sizes and types of chocolate)
150g white sugar
2 tsp bicarbonate of soda
1. Line a baking tray with a sheet of baking paper and scatter the Easter eggs on top, breaking up any very large ones.
2. Heat the sugar, honey and about ¼ cup of water in a large saucepan over high heat. Bring to a simmer and heat without stirring until the mixture reaches 154C (test with a sugar or infrared thermometer). Stir in the bicarb soda and as the mixture starts to expand, pour it over the Easter eggs. Allow to cool completely, then break into shards.
Tip: If you want to combine this with my Easter egg ice-cream sandwich, I'm not going to stand in your way.
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.