Honey Crackles Recipes

HONEY JOYS

Steps:

• Pre-heat your oven to 170°C/340°F/150°C fan-forced. Line your muffin tins with cupcake liners or patty pans.
• Put the cornflakes into a large bowl. Roughly chop and add the nuts if using.
• Add the sugar, butter and honey to a small pot on the stove. Heat on medium low, string until the sugar dissolves. Increase the heat to medium and continue to cook until the mix is foamy.
• Put the bowl with cornflake mix on a heatproof surface. Pour the butter mix over the cornflakes, mixing as you got to. Working quickly mix the cornflakes until evenly coated.
• Spoon into muffin tins, packing them slightly as you go.
• Bake in the oven for ten minutes. Remove and add sprinkles if using. Allow to cool completely at room tempreature on in the fridge before serving.
• To serve pop onto a plate and enjoy! Perfect for a kid's party, lunch boxes or afternoon tea. Delicious!

GOLDEN SYRUP CORNFLAKE CAKES (HONEY CRACKLES)

Steps:

• Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5.
• Line a 12 hole muffin tin with patty papers. Note 2
• Add cornflakes to large mixing bowl.
• Add brown sugar, golden syrup and butter to heatproof jug. Microwave for 2 minutes and use a mini whisk to combine.
• Pour melted butter, sugar mixture over cornflakes and use wooden spoon to stir and combine.
• Add peanuts and sprinkles and stir again to combine.
• Use 2 dessert spoons portion the mixture evenly across the 12 lined muffin holes.
• Place the cornflake cakes into the oven on the middle rack and bake for 10 mins.
• Use oven mits to remove when cooked, place on wire rack and allow to cool for 2- 3 mins. Note 3

HONEY CARAMELS

Steps:

• Line a 8-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside., In a large heavy saucepan, combine the cream, honey, sugar and remaining butter. Cook and stir over medium-low heat until a candy thermometer reads 238°., Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook, stirring constantly, until a candy thermometer reads 255° (hard-ball stage). Stir in walnuts and vanilla; return mixture to 255°., Remove from the heat. Pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight., Using foil, lift candy out of pan; discard foil. Cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

HONEY CRACKLES

Steps:

• Prepare two sheet pans of foil muffin cups (patty pans).
• Separate the paper liners from the foil.
• Pour the entire contents of corn flake package into a very large bowl.
• Set oven to 350* F.
• In a small saucepan, melt the honey, butter and sugar on medium heat.
• Do not let it boil: you only want a warm liquid.
• Pour onto the corn flakes.
• Mix well with a spatula.
• Really, really well.
• You mix and mix until every one is coated, about 10 minutes.
• Lots of little hands can help.
• The raw mixture is pretty yummy too.
• Over-fill each foil cup.
• Set touching each other on the tray.
• Bake for about 12-15 minutes, or until the cornflakes are JUST starting to colour.
• It will depend on your oven and where your trays are.
• If you prefer them less crunchy, take them out a couple of minutes early.
• Cool.
• Eat.