I can’t remember when I last bought a box of Kelloggs cornflakes. But for some reason, browsing through the cereal aisle I had this insane craving for Honey Joys and so a box ended up in my pantry.
I made some changes to the classic recipe – substituting the sugar with more honey, making it less sweet, adding crushed macadamia nuts, but essentially they are still the sweet treats that took me back to the time where they were proudly on the same table as fairy bread and chocolate crackles at children’s parties (for those of you who didn’t grow up in the 70s in Australia or New Zealand, fairy bread is white bread with butter and hundreds and thousands sprinkled on them, and chocolate crackles are a combination of rice bubbles with cocoa, desiccated coconut and hydrogenated coconut oil, served in cupcake cups – how times have changed !).
Ingredients makes 24 mini cupcakes
- 45g butter
- 1 tbls sugar
- 3 tbls honey
- 50g macadamia nuts
- 3 cups cornflakes
- Preheat oven to 150C / 300F
- Wrap the macadamias loosely in a clean teatowel and crush with something heavy like a rolling pin
- Melt the butter, sugar and honey together in a large pot until frothy
- Add the cornflakes and nuts and stir well so that everything is evenly coated
- Spoon into cupcake cups
- Bake for 10 minutes