How to make "honeycomb" less sticky? I made "honeycomb" (otherwise known as hokey-pokey, not real honeycomb) using this recipe: http://www.nigella.com/recipes/view/hokey-pokey-36

It tastes delicious but it is supposed to be crunchy / cripsy (like the inside of a Cadburys  Crunchie bar) but it actually came out really sticky, like a soft toffee.

Is this likely to be due to overcooking, undercooking, something else? How can I make sure it comes out crunchier in future?
Remember your stages of sugar boiling and how they come out, if it's too sticky or soft it is probably down to too low a final temperature (wrong texture) or more likely too much golden syrup.

Be sparing with the golden syrup / glucose syrup, the sucrose will set in to hard sugars, but the glucose/inverted sugar syrup acts as a crystallisation inhibitor, vinegar can be used to similar effect (though does not enrich the flavour so).  It sets too, but I find too much can lead to weeping.

Also, I have heard that an overly humid environment can be a problem.  People used to say not to cook toffee on a humid day.