Honey Joys

Ingredients:

• 90g (about 1/3 cup) butter

• 1/3 cup sugar

• 1 tablespoon honey

• 4 cups cornflakes

• Optional: 1/4 tsp vanilla extract or a pinch of salt

• Optional toppings: sprinkles, shredded coconut, or chopped nuts

Instructions:

1. Preheat your oven to 150°C (300°F). Line a muffin tin with paper cupcake cases.

2. Melt the mixture:

   • In a small saucepan over low heat, melt the butter, sugar, and honey, stirring constantly until the mixture is frothy and just starting to bubble (about 3–5 minutes).

   • Remove from heat. Add vanilla or a pinch of salt if using.

3. Mix with cornflakes:

   • Place cornflakes in a large mixing bowl.

   • Pour the hot honey mixture over them and stir gently until all flakes are coated evenly.

4. Spoon into cases:

   • Spoon the coated cornflakes into the prepared cupcake cases, pressing down slightly so they hold together.

   • Optional: Add sprinkles or other toppings before baking.

5. Bake:

   • Bake for 10 minutes or until golden.

6. Cool and set:

   • Allow to cool completely in the tin. They will firm up as they cool and become deliciously crunchy.

Storage:

Store in an airtight container at room temperature for up to 5 days—if they last that long!