Honey joys - who remembers them? A quintessential birthday food, they held their place proudly on the party table somewhere between the colourful fairy-bread and bright red cheerio sausages of our youth.
They’re sweet, golden and crunchy - a cluster of cornflake pieces, bound in union by castor sugar, honey and melted butter. Really, what’s not to love? Here I’ve put a spin on the classic with the introduction of silvered almonds, cashews and sesame seeds, and the removal of castor sugar - these, I promise, are totally sweet enough! The protein-rich nuts/seeds add a little macronutrient diversity to the mix; as well as essential nutrients, like calcium and vitamin E. Texturally, you still get alllll the crunch, but a wee nutritional boost.
If you’ve got little ones around get therm involved making these - they’re superbly kiddie friendly, easy to whip up and taste great!
Crunchy Nut Honey Joys
3 tbsp runny honey
2 1/2 cups corn flakes (I like fruit juice sweetened varieties)
1 cup flaked almonds
1/2 cup cashews
4 tbsp sesame seeds
Preheat oven to 180 degree celcius. Line a 12-case muffin tray with muffin cases.
Melt together in a saucepan the butter and honey over a low heat.
Chop cashews - aim to chop into thirds or quarters.
Add to a large bowl the chopped cashews, flaked almonds, sesame sesame seeds and corn flaked.
Pour melted butter and honey over the nut and cornflake mix. Using a spatula mix well to coat, until fully incorporated.
Evenly distribute the mixture into the 12 cases (or you can do 24 minis!) - load them up well, patting down the mixture with the back of a tbsp as you go.
Place in the preheated oven for 10 minutes.
Remove from oven, stand for 10 minutes - they won’t be holding together just yet. Carefully lift out each muffin case, and place on a tray and into the fridge for 30 minutes for butter-mix to solidify and harden- then voilà! Enjoy :)
Store in an airtight container in the fridge. They’ll keep well for a week. At room temperature the butter will soften and they won’t hold as well.