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A honey joy in a yellow paper case.

Honey Joys

Honey Joys are crunchy and sweet little morsels that have been part of Australian culture for decades. With the goodness of Corn Flakes, honey, butter and sugar, they couldn’t be easier to make!
5 from 3 votes
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Course: kids recipes, party food
Cuisine: kids party food
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 24 serves
Calories: 57kcal

Equipment

  • 2 x 12-hole Muffin Tins
  • 24 x Paper Muffin Cases / Liners
  • Microwave or Thermomix
  • Oven

Ingredients

  • 90 g butter
  • 80 g caster sugar (⅓ cup) (See notes)
  • 1 tbs honey
  • 100 g Corn Flakes (4 cups)

Instructions

Conventional Method

  • Preheat oven to 150 degrees celsius (fan-forced). Line 2 x 12-hole muffin tins with paper cases and set aside until needed.
  • To make the glaze, combine the butter, sugar and honey in a large microwave-safe bowl.
  • Melt on 50% power for 3-4 minutes, stirring every 30 seconds, until the butter is melted and the sugar is mostly dissolved.
  • Gently stir the Corn Flakes into the glaze until they’re nicely coated.
  • Spoon the mixture into the prepared muffin tins, filling each paper case to ⅔ capacity. (See notes)
  • Bake in the preheated oven for 10 minutes. The Honey Joys will have a very slightly darker colour; they are not meant to be brown.
  • Leave the Honey Joys to cool in the tins for about 10 minutes before transferring to a wire rack to cool completely.
  • Store in an airtight container in the fridge for up to 1 week.  (See notes)

Thermomix Method

  • Preheat oven to 150 degrees celsius (fan-forced). Line 2 x 12-hole muffin tins with paper cases and set aside until needed.
  • Place the butter, sugar and honey into the Thermomix bowl. Melt for 3 minutes, 90 degrees, Speed 2.
  • Add the Corn Flakes and mix for 10 seconds, REVERSE, Speed 2, using the spatula (through the measuring cup hole) to aid mixing.
  • Spoon the mixture into the prepared muffin tins, filling each paper case to ⅔ capacity. (See notes)
  • Bake in the preheated oven for 10 minutes. The Honey Joys will have a very slightly darker colour; they are not meant to be brown.
  • Leave the Honey Joys to cool in the tins for about 10 minutes before transferring to a wire rack to cool completely.
  • Store in an airtight container in the fridge for up to 1 week.  (See notes)

Video

Notes

 

Ingredients Information

Butter - Either salted or unsalted butter will be suitable in this recipe.
Sugar - The sugar in this recipe is the part of the glaze that holds the Honey Joys together once they are baked.  Don't be tempted to reduce or omit it!
Honey - The honey will impart its distinct flavour as well as its sweetness, so choose a variety that you enjoy the taste of! 
Corn Flakes - These are an essential ingredient in Honey Joys, so if you have dietary restrictions to consider with regard to corn, my Chocolate Crackles would be a better option.

 

Recipe Notes And Tips

Lining the muffin tins with paper cases or liners is essential to the success of the Honey Joys. The glaze is very sticky and no matter how well you grease the muffin tins, they will stick unless the mixture is contained in a paper case.
If desired, you can add some 100s and 1000s (sprinkles) to the Honey Joys before baking them!
Honey Joys hold their shape and crunch better when stored in the fridge, but you can store them at room temperature if the weather is cool.
Honey Joys are not suitable to freeze.

Nutrition

Calories: 57kcal | Carbohydrates: 7g | Protein: 0g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 57mg | Potassium: 7mg | Fiber: 0g | Sugar: 4g | Vitamin A: 170IU | Vitamin C: 0.9mg | Calcium: 1mg | Iron: 1.2mg