Cornflake crackles or honey joys used to be a staple party food of kids parties during the seventies in Australia. They’re super crunchy, sticky and sweet but also really easy to make. I was feeling a bit nostalgic for the good old days (I’m very old obviously) when kids parties consisted of fairy bread and sausage rolls and not every kid got a present when unwrapping pass the parcel. They aren’t the most healthiest of snacks, but by adding in some nutritious ingredients I’ve managed to make them a bit healthier. Honey joys are also a great way to use up cornflakes that may have been sitting in your pantry for too long.
- 3 1/2 cups cornflakes
- 1/3 cup sunflower seeds
- 1/3 cup shredded or desiccated coconut
- 1/3 cup almond slivers (or roughly chopped nut of your choice)
- 1/3 cup sultanas
- 1/3 cup caster sugar
- 120 g unsalted butter
- 2 tblsp honey
Preheat your oven to 180c/350f. In a large bowl mix together the cornflakes, sunflower seeds, almonds, sultanas and coconut. In a small saucepan, melt together the butter, sugar and honey to make a syrup and wait until it starts to bubble and foam.
Pour the syrup over the cornflake mixture and stir thoroughly until everything is coated in sticky sweetness. Place 12 cupcake cups in a standard 12 muffin tray and scoop the cornflake mixture equally between them. Bake for 10 minutes until the top is lightly golden. Be careful to not over cook them.
Let the honey joys cool completely before eating. Store them in an air tight container.