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.
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 and seeds add a little macronutrient diversity to the mix; as well as essential nutrients, like calcium and vitamin E. Texturally, you still get all 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!
Heat 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 flakes.
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 🙂
Storage Store in an airtight container in the fridge, where they’ll keep well for a week. At room temperature the butter will soften and they won’t hold as well.