INGREDIENTS
- 4½ cups (5 ½ oz/160 g) cornflakes cereal
- ½ cup (4 oz/115 g) butter
- ¼ cup (2 oz/57 g) granulated sugar
- 3 tablespoons honey
- ¼ teaspoon salt
- 1 tablespoon sprinkles (optional)
DIRECTIONS
- Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners. Set aside.
- Place the cornflakes in a large bowl.
- In a small saucepan, combine the butter, sugar, honey and salt and cook over medium heat, stirring constantly until the mixture is vigorously boiling.
- Pour over the cornflakes and stir until well coated.
- Divide the cereal evenly among the muffin cups.
- Bake for 8-10 minutes, until slightly golden.
- Add sprinkles, if using, while still hot. Let cool completely to room temperature before eating.
- Store in an airtight container at room temperature for up to 3 days.
TIPS
- Be sure to use unsweetened cornflakes in this recipe, or the end result will be too sweet.
- Instead of individual muffin cups, this can be baked in an 8-inch (20 cm) square pan lined with parchment paper. Once cool, cut into squares.
- You can add a drizzle of melted chocolate over the top of these. Let set before serving.
- Sometimes, nuts are added to the mixture. Both peanuts or flaked almonds would be delicious. Add 1 cup to the cornflakes before you stir in the butter and honey mixture.
- This simple and kid-friendly treat is perfect for bake sales and party snacks.
- If you don’t have honey, you can use golden syrup.