These are a childhood favourite of mine. A traditional Australian sweet snacky baked treat. They can be easily made by kids, with adults having to be involved with the cooking of the honey mix, and the 10 minute stint in the oven.
From deciding to make this, to eating them, is about 30 minutes, which is also cool. I’ve been making these as my contribution to the US Summer events, family barbeques, birthdays, and the local woman’s club dessert meeting. Everyone has both never had them before (traditional Australian recipes don’t always feature large in country Southern New Jersey) and when they see how simple the recipe is, vows to make them.
A tip. The weather in SNJ is fairly humid, and Honey Crackles have so much sugar in them, they’re hydroscopic, which means they suck that moisture out of the air. On high humid days, Honey Crackles can start to fall apart very quickly. Coming from the second dryest state in the dryest Continent, this never was much of an issue for me before.
90g/3 oz butter
1/3 cup sugar
1 tablespoon honey
4 cups Kellogg’sÂ® Corn Flakes
1. Preheat oven to 150Â°C/300F.
2. Lay out on baking tray 18-24 paper patty pan cases. (small size, not muffin size)
3. Melt butter, sugar and honey together in a saucepan until frothy.
4. Pour butter mix over corn flakes and mix well, but carefully, not crushing the flakes. Make sure the liquid is well distributed through the flakes.
5. Working quickly spoon into paper patty cases.
6. Bake in a slow oven for 10 minutes. NOTE: You will maybe think they aren’t cooked because they’re not brown, or they’re still fairly loosely joined together. Do Not Cook them for longer than 10 minutes. This is all they need to provide the final toasty taste. When they cool, they set up firmly and crunchily and hold together. They also don’t last do well the next day, so just make as many as you need.