Honey Joy Recipe

Ingredients

4 1/2 cups cornflakes (160g / 5.7oz)

Unsalted Butter 115g (1 US Stick / 1/2 cup or 4oz).

1/4 cup granulated sugar or caster sugar (50g/1.8oz).

Honey, two tablespoons (8 teaspoons) Notes 1 )

Optional pinch of salt

Nuts or 100’s and 1000’s (sprinkles).

Always weigh the ingredients when a weight has been provided.

Equipment

Heavy based saucepan

Mixing bowl Large

Muffin tray

Paper cupcake cases

Instructions

Pre-heat the oven to 160C/180C fan forced/350F. Line a muffin pan with cupcake cases. Set aside.

Place the cornflakes into a large bowl. Set aside.

Combine the butter, honey, and sugar in a small pan over low to medium heat.

Bring to a rolling boil while stirring frequently to dissolve the sugar. Remove from heat once the surface has bubbled. Could you not touch it, as it is boiling?

Stir in the salt if using.

Pour the honey mixture over the cornflakes immediately and mix well with a spatula until all cornflakes are coated. Add the chopped nuts now if you want to.

Divide the cornflakes evenly between the 12 cupcake cases.

Bake for 8-10 mins until the tops are a little golden.

Sprinkle sprinkles on top when honey joys come out of the oven. As they set, the mists will adhere.

Honey joys must cool to room temperature before they can set. It would help if you did not eat them warm as it will burn your mouth. Warm is okay, but they won’t be fully glued together.

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Notes

Tablespoons My teaspoons are 20ml and equal to four teaspoons in the world. Check before measuring, as many other countries use 15ml.

For best results, please weigh your ingredients as much as possible.

Ovens are different. Some run hot, while others cool down. So what takes ten minutes in mine might take eight or twelve in yours. Keep a separate thermometer in your oven (or two if you have a large one) to monitor the temperature.

Honey joys can be stored in an airtight jar in the refrigerator or a cool area like the pantry. They will stay crunchy for approximately one week.