Heat oven to 150 degree celcius. Line a 12 case muffin tray with muffin cases.
Chop cashews into thirds or quarters.
Add to a large mixing bowl the chopped cashews, flaked almonds, sesame sesame seeds, corn flakes and salt.
In a saucepan over a low heat, melt together the butter and honey.
Pour melted butter and honey over the dry mix. Using a spatula mix well to evenly coat.
Evenly distribute the mixture into the muffin cases. Pat down and compact the mixture with the back of a tablespoon as you go. Ensure good pressure when you do this!
Bake in the preheated oven for 10-12 minutes or until lightly golden.
Remove from oven and stand for 10 minutes.
Carefully lift out each muffin case and place on a plate or tray. Put into the fridge for 1 hour for butter-mix to solidify and harden.
Transfer into an airtight container and store in the fridge.