Ingredients

The following ingredients have 12 Servings
  • 4 ½ cups cornflakes ((160g / 5.7oz))
  • 115 g unsalted butter ((1 US stick / ½ cup / 4oz))
  • ¼ cup caster sugar / granulated sugar ((50g / 1.8oz))
  • 2 tablespoons honey ((8 teaspoons, notes 1))
  • Pinch of salt, optional
  • 100's & 1000's (sprinkles) or nuts, optional

Instruction

  • Preheat the oven to 180C /350F/ 160C fan forced. Line a muffin tin with cupcake cases. Set aside.
  • Place the cornflakes in a large mixing bowl and set aside.
  • In a small saucepan, over low-medium heat, combine the butter, sugar and honey and sugar.
  • Heat, stirring often to dissolve the sugar, then bring to a boil. Once the whole surface is bubbling, remove from the heat. Don't touch as it's extremely hot.
  • If using, stir in the salt now.
  • Pour the honey mixture immediately over the cornflakes and use a spatula to mix and combine well, until all the cornflakes are well coated. If adding chopped nuts, add them now as well.
  • Spoon the coated cornflakes, dividing evenly among the 12 cupcake cases.
  • Bake for 8-10 minutes until you see the tops turning a bit golden.
  • If using sprinkles, scatter them over as soon as the honey joys come out of the oven. They will stick as they set.
  • The honey joys need to cool completely to room temperature to set. Don't eat them hot as they will burn your mouth but warm is fine, they just won't have fully stuck together yet.
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