Honey Joys are the sweet, crunchy and golden treats many of us first discovered at a kids party many years ago.
This Honey Joys Recipe has been perfected to deliver these old-fashioned treats with just the right amount of sweetness and crunch. Add it to your favourites collection!
Honey Joys: an age-old treat we still love today
Recently, there was some debate about what Aussies call these Corn Flake treats in patty cases that are made with honey, butter and sugar.
The consensus was… Honey Joys!
That's certainly the name that I knew them by.
Honey Crackles, Honey Suckles and Corn Flake Cakes just don't reflect the delight that these little treats bring.
Searching for the BEST Honey Joys recipe
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, 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.
Fast forward to today, and I'm putting fresh, local honey in the spotlight.
I'm sticking to the basic recipe but upping the honey a little and dialling down the sugar a fraction.
I've tested the recipe several times to make sure the clusters stick together nicely.
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.
Honey Joys Recipe: the ingredients
To make these delicious little treats, you'll need just four simple ingredients:
- Corn Flakes
- caster sugar
You can find the measurements in the recipe card at the end of this post.
You'll also need about 12-14 patty pans.
Making Honey Joys
Start by pre-heating the oven to 160 degrees celsius (fan-forced).
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.
Measure out all of the ingredients and line the tins with patty papers.
Melt the butter, sugar and honey and then bring the mixture to a boil. Quickly remove from the heat once it reaches a frothy boil.
Add the cornflakes to the saucepan and stir quickly to combine.
Next, spoon the mixture into patty pans. Firm up/shape with a spoon or your hands (provided the mixture has cooled enough not to burn you).
Bake for 7 minutes. Add an extra couple of minutres 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 before eating.
See the recipe card below for precise instructions.
Sprinkle with chopped nuts or 100s & 1000s (before baking) to add a little extra joy!.
Q. I don't have caster sugar. Can I use granulated sugar?
Yes, you can use granulated sugar.
However, just take extra care to ensure the sugar dissolves over low heat before you bring the mixture to a boil.
Q. What are some variation ideas?
Stir through some nuts or add some sprinkles to the top of the Honey Joys.
Q. How long do Honey Joys last?
They're lucky to last a few days in our house. You can store them in an airtight container for a few days, and another few days longer if you keep them in the fridge.
They're best when made the day before eating.
Q. How should I store them?
Store them in an airtight container.
In warm weather or if you want them to last a little longer, keep them in the fridge.
Q. Can Honey Joys be frozen?
I do not recommend freezing this treat.
Q. What else can I make with honey?
Q. Do you have other similar recipes?
- 4 ½ cups Corn Flakes
- 80 grams butter
- ¼ cup caster sugar
- 2 tablespoons honey
- Preheat oven to 160 degrees celsius (fan-forced).
- Line 12-14 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 that you can add the cornflakes 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 not to burn you).
- Bake for 7 minutes.
- Once removed from oven, allow to cool.
- Use fresh corn flakes and local honey where possible for maximum crunch and flavour.
- 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.
- Remove mixture immediately once it reaches a boil.
- Allow to turn golden in the oven, do not allow to brown.
- Allow to cool completely before eating.
- Store in an airtight container for a few days (or up to a week if stored in the fridge).
- Not suitable for freezing.