Preparation

Step 1: Prepare your muffin tin

Preheat your oven to 160°C (140°C fan-forced). Line a 12-hole mini muffin tin or regular muffin tin with paper cupcake cases. For 20 serves, you may need to bake in two batches or use two tins.

Step 2: Melt the syrup mixture

In a medium-sized saucepan over low heat, combine the unsalted butter, caster sugar, and honey.

Stir continuously until the butter has melted and the sugar has completely dissolved. Continue stirring gently for another 2–3 minutes, allowing the mixture to become slightly syrupy and golden this will help it coat the cornflakes evenly.

Do not boil you want a thick pourable mixture, not caramel.

Step 3: Combine with cornflakes

Place the cornflakes into a large heatproof mixing bowl. Pour the hot honey mixture over the cornflakes and stir quickly and gently to coat all the flakes evenly.

Ensure every flake is glossy and covered, but take care not to crush the cornflakes in the process.

Step 4: Spoon into cases

Using two spoons, fill the prepared paper cases with the sticky cornflake mixture, piling them slightly high for that signature Honey Joy dome.

If desired, sprinkle a pinch of hundreds and thousands on top of each one to add a festive and colourful touch.

Step 5: Bake and set

Bake in the preheated oven for 10 minutes, or until the edges are just starting to turn golden.

Remove from the oven and allow them to cool completely in the tins this will help them firm up and hold their shape. The mixture will set as it cools, forming a crisp, shiny finish.

Once cooled, store in an airtight container at room temperature for up to 5 days.