Honey Joys are the sweet, crunchy and golden treats that you may have first discovered at a kids party many years ago.
This 4-ingredient Honey Joys Recipe has been perfected to deliver these old-fashioned treats with just the right amount of sweetness and crunch.
I've tested the recipe many, many times to make sure the clusters stick together nicely.
They do. Phew... because there's nothing worse than losing part of your treat as you're eating it. Except perhaps when it sticks to the bottom of the patty case – that shouldn't happen either with this recipe.
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The age-old treat we still love today
There's sometimes a bit of debate about what Aussies call these Corn Flake treats in patty cases that are made with honey, butter and sugar. Honey Crackles, Honey Suckles and Corn Flake Cakes just don't reflect the delight that these little treats bring. It has to be Honey Joys! That's certainly the name that I've always known them by.
Kellogg's first started making Corn Flakes here in Australia back in 1924. It wasn't long, though, before we started making Corn Flakes a little naughtier.
By July 1938, Corn Flakes were being mixed with butter, honey and sugar to create this treat we still adore today, with a recipe appearing in Melbourne's The Argus newspaper at that time.
Looking through newspaper recipe records shows that we've tried to make the basic recipe even better by adding sultanas or vanilla essence at various times. During the depression and WWII era, we continued our obsession with this sweet treat by using lard instead of the harder-to-find butter.
Here, I'm sticking to the basic recipe but upping the honey a little and dialling down the sugar a fraction.
Ingredient notes
To make these delicious little treats, you'll need just four simple ingredients: Corn Flakes, honey, caster sugar and butter.
I love to support our local bee keepers and always use local honey. You can't beat the flavour and freshness!
Yes, you can use granulated sugar instead of caster sugar. However, just take extra care to ensure the sugar dissolves over low heat before you bring the mixture to a boil.
You can find the ingredient measurements in the recipe card at the end of this post.
How to make Honey Joys
Start by pre-heating the oven to 160 degrees celsius / 320 degrees fahrenheit (fan-forced). You'll also need to place about 14 patty pans into cupcake tins.
Now, find a large saucepan. You want to be able to melt the ingredients and then add the Corn Flakes to the saucepan once melted.
Melt the butter, sugar and honey over medium heat (see images 1 and 2)and then bring the mixture to a boil. Quickly remove from the heat once it reaches a frothy boil (see image 3).
Add the Corn Flakes to the saucepan (see image 4) and stir quickly to combine (see image 5).
Next, spoon the mixture into patty pans (see image 6). Firm up/shape with a spoon or your hands (provided the mixture has cooled enough not to burn you).
VARIATION IDEA: Sprinkle with chopped nuts or 100s & 1000s (before baking) to add a little extra joy!
Bake for 7 minutes.
TIP: Add an extra couple of minutes if you like them super crunchy – but keep in mind they should turn a slightly deeper golden colour but shouldn't brown.
Allow to cool completely.
Enjoying and storing
Honey Joys are best enjoyed a day after making them.
Store them in an airtight container for up to a few days. In warm weather, or if you want them to last a little longer, keep them in the fridge.
I do not recommend freezing this treat.
More honey recipes
Love honey? Check out these other recipes:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Honey Joys
Equipment
- patty cases and cupcake tin
Ingredients
- 4 ½ cups Corn Flakes
- 80 grams butter
- ¼ cup caster sugar (55 grams)
- 2 tablespoons honey (40 ml)
Instructions
- Preheat oven to 160 degrees celsius / 320 degrees fahrenheit (fan-forced).
- Line 14 cupcake tins with patty pans.
- Melt butter, sugar and honey in a large saucepan over low-medium heat, stirring regularly. (You want the saucepan to be large enough to allow the addition of the Corn Flakes to the saucepan.)
- Once melted, bring the mixture to a frothy boil but remove from heat as soon as it reaches this point.
- Add the Corn Flakes to the mixture in the saucepan and stir quickly to combine. Crush with the spoon a little as you stir to break some of the flakes.
- Spoon into patty pans and firm up/shape with a spoon or your hands (provided the mixture has cooled enough to not burn you).
- Bake for 7 minutes.
- Once removed from oven, allow to cool.
Video
Notes
- Use fresh corn flakes and local honey where possible for maximum crunch and flavour.
- You can substitute granulated sugar for caster sugar if necessary.
- Melt butter, sugar and honey over low heat and ensure sugar has dissolved and butter melted before bringing to a boil.
- Allow to turn golden in the oven, do not allow to brown.
Dione Evans
It is a perfect recipe if I was going to take them somewhere, however they are still too sweet for me. Did you happen to work out a ratio that still works with less sugar?
Libby Hakim
Hi Dione - that was the less sugar version! lol! Thanks for the rating 🙂
Jo Wiechula
Hi Libby I’m trying out your recipe to take to birthday . Could you tell me if the party pans used are small size and also do they get greasy through the paper. I like the large metallic ones as they’re lined and don’t leak through the paper. Thanks in advance 🙏
Libby Hakim
Hi Jo! I used the small pans and just the paper ones - they shouldn't get too greasy as I tested the recipe many times to get just the right amounts so they wouldn't fall apart nor would they stick to the bottom of the pan (which is when they start looking greasy). But they'd work equally well in the large metallic pans, just perhaps leave in the oven a minute or two longer. Hope it's a great party!
Jan
Hi Libby,
I grew up with half an acre of almond trees, so it is not surprising that my mother used a LOT of almonds in cooking. With Honey Joys, she added about half a cup of chopped almonds to the hot mix before they were all poured onto the corn flakes and mixed in. I assume other nuts might work also.
I love your blog.
Jan
Libby Hakim
Hi Jan. How lovely! Not a bad thing to have lots of almonds, that's for sure. I'll definitely be trying the honey joys with chopped almonds...yum! Thanks for your lovely memories and comments x
Mary A Pepping
Libby!!! Not only do I LOVE your recipes...I love the way you present them...you always bring a smile to my face. Thankyou x
Libby
Hi Mary. That is one of the loveliest comments I've received. It makes my day to think my little blog brings happiness to people. Thank you for reading and leaving a message. Libby x
Katie Burns
I've just followed your recipe because everytime I make mine they stick to the paper! I've added a few Cadbury's baking chips to the top of 6 of them to change it up a little bit. They are in the oven atm wish me luck 🙂
Libby
Hi Katie - as a child I absolutely hated when I had to eat a bit of the paper with my honey joy so I've tried my best to tweak the recipe to avoid that problem!! Have everything crossed for you. Would love to hear how they go 🙂 Libby
Barb
had just made honey joys when I saw your recipe. In my recipe I used was same ingredients but slightly different amounts. So will try your recipe next time. Cheers
Libby
Hi Barb. Yes, there are a few slight variations on the recipe but I'd love you to try mine. Like I say in the post, I've added a little extra honey to really make them HONEY Joys. And they should hold together nicely without sticking to the paper! Libby x