Fairground Stall · Honeycomb Toffee
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This brittle golden toffee is traditionally sold at just one event a year — the centuries-old Ould Lammas Fair in Ballycastle.
Sugar, syrup and bicarbonate of soda are boiled together until the mixture froths up into an airy, bubbled toffee, then set, cracked into chunks, and sold from paper bags at fair stalls. It's traditionally paired with dulse, dried edible seaweed, as a stall-side snack combo.
Why it's made this way: It grew up around the Lammas Fair, one of Ireland's oldest traditional markets, where confectioners have sold it alongside livestock and produce for hundreds of years.
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Part of World of Street Food — 690 dishes from 118 countries.
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