Honey joys (sometimes known as honey crackles) are a treat that every Australian grew up with (found often at birthday parties). Simply melt, mix then bake and they’re ready to go. So crunchy, sweet and chewy and just try to say no to a second one.
Why you’ll love it
Yes. I’m that adult that stands at the snack table at kids parties making sure all the honey joys don’t disappear before I get one. The crunch and sweet honey flavour bring me back to my childhood every time and I’m not about to let the kids have all the fun. I will NEVER pass up a honey joy.
If you’ve never heard of honey joys, they’re a classic Australian kids party treat. You simply melt together a few ingredients, then mix it all up with cornflakes. While they are sweet, they’re also light so you better make a big batch.
- So quick and easy
- Crisp, crunchy and chewy
- Sweet, buttery and honey flavour
- No special equipment required
- Egg free, dairy free and can be easily made gluten free (using GF cornflakes).
Ingredients for honey joys
My classic honey joys recipe has just the classic ingredients and my tried and tested ratios. No weird ingredients and they are foolproof to make.
Detailed quantities and instructions in the recipe card below.
- Cornflakes: Classic Kellogg’s corn flakes will give you the best crunch. They also have a gluten free variety you can use to keep these gluten free.
- Honey: The honey flavour really comes through and, since all honeys taste different depending on where the pollen comes from, choose one that you know you already love.
- Butter: Use unsalted butter in this recipe.
- Sugar: Just a little white granulated sugar is all you need.
- Salt: While optional and honey joys taste amazing without it, a little pinch adds a nice intensity to the flavours.
- Optional ingredients: Sometimes chopped nuts, like chopped peanuts are added or even 100’s and 1000’s (sprinkles) – use whichever ones you have on hand or colour code them to the party theme. While not traditional, you can add in shredded coconut or dried fruit, like sultanas or dried cranberries, for a little extra chew factor.
Tools you’ll need
- A heavy based saucepan – best for melting together the honey caramel mixture.
- A mixing bowl – it’s easier to mix in a bowl than a saucepan from experience.
- Silicone spatulas – these are a must-have in baking since you can scrape everything out of the bowl, leaving nothing behind.
- Muffin pan
- Paper cupcake cases or patty pans
How to make honey joys
Detailed quantities and instructions in the recipe card below.
- Wet ingredients: You’ll start by melting together butter, sugar and honey over medium heat in a saucepan but don’t stop there. The important part is to bring it to a boil and let it bubble until the bubbles cover the entire surface then move on to the next step.
- Mix it all together: Place the cornflakes into a large mixing bowl then pour the hot honey and butter mixture over the top. Mix well, really well, until every cornflake is glistening.
- Bake: Divide the cornflake mixture among 12 paper cupcake cases then bake until the tops start turning golden.
- Serving: Let them cool before eating. They’ll be molten hot and still gooey when they come out of the oven but as they cool, they firm up and get all crunchy and delicious. Of course, they taste delicious still warm but not as crunchy.
Adding other ingredients: If you’re adding nuts, add them to the mixture before you bake however if using sprinkles, just scatter them over the top as soon as they come out of the oven. You can mix them through if you like but some brands lose their colour.
Want to make cornflake slice or honey joys slice? Just press it into a 20cm / 8 inch square baking tin instead of using paper cases. Once set and cooled, cut into squares.
Tips and tricks
- Don’t use stale cornflakes. Grab yourself a fresh box, not the one that’s been sitting in the back of your pantry.
- Bring the honey mixture to a boil: Bringing it to a boil ensures they set perfectly.
- Bake them: Don’t skip baking them. This caramelises them further and helps them set.
- Don’t let the honey mixture cool down. Pour it straight over the cornflakes as soon as it’s ready.
You can put honey crackles / joys in the fridge but they’ll keep well in the pantry in a sealed container too.
These were proudly created in Australia.
Honey joys can be gluten free if you use gluten free cornflakes. Regular cornflakes are not gluten free.
There are a few reasons your honey joys could be falling apart.
1. You’ve added too many cornflakes or cut down on the honey, butter or sugar. Stick to the quantities in this recipe and you’ll be fine.
2. You didn’t stir the mixture enough, making sure all the cornflakes are coated.
3. You didn’t bring the liquid mixture to a boil or didn’t bake them long enough.
Honey joys don’t freeze well – they’re never as crisp again. They’re best eaten as fresh as possible but will keep in a sealed container for 5-6 days. If 12 is too many, you can cut this recipe in half very easily.
I know this treat as honey joys but there are other names for honey joys too, like cornflake crackles, honey crackles and cornflake cakes. Baked into a 20cm / 8 inch square tin, the are cut into squares and called honey joys slice.
Classic honey joys are not vegan since they contain honey, however, you can swap the honey for brown rice malt syrup. You’ll lose the honey flavour but still have a scrumptious treat.
Honey joys are best kept in an airtight container in the fridge or somewhere cool, like the pantry for up to a week.
If you try this recipe for honey joys, please take a moment to leave a rating and comment below. I love hearing from you, and it helps other readers too!
More Aussie desserts
- Chocolate Hedgehog Slice
- Traditional Neenish Tarts
- Classic Australian Lamingtons
- Lemon Vanilla Custard Slice
- Easy Anzac Biscuits
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- 4 ½ cups cornflakes (160g / 5.7oz)
- 115 g unsalted butter (1 US stick / ½ cup / 4oz)
- ¼ cup caster sugar / granulated sugar (50g / 1.8oz)
- 2 tablespoons honey (8 teaspoons, notes 1)
- Pinch of salt, optional
- 100's & 1000's (sprinkles) or nuts, optional
- Preheat the oven to 180C /350F/ 160C fan forced. Line a muffin tin with cupcake cases. Set aside.
- Place the cornflakes in a large mixing bowl and set aside.
- In a small saucepan, over low-medium heat, combine the butter, sugar and honey and sugar.
- Heat, stirring often to dissolve the sugar, then bring to a boil. Once the whole surface is bubbling, remove from the heat. Don’t touch as it’s extremely hot.
- If using, stir in the salt now.
- Pour the honey mixture immediately over the cornflakes and use a spatula to mix and combine well, until all the cornflakes are well coated. If adding chopped nuts, add them now as well.
- Spoon the coated cornflakes, dividing evenly among the 12 cupcake cases.
- Bake for 8-10 minutes until you see the tops turning a bit golden.
- If using sprinkles, scatter them over as soon as the honey joys come out of the oven. They will stick as they set.
- The honey joys need to cool completely to room temperature to set. Don’t eat them hot as they will burn your mouth but warm is fine, they just won’t have fully stuck together yet.
- Please take a moment to rate this recipe. I really appreciate it and it helps me create more recipes.
- Tablespoons: My tablespoons are 20ml (Australian standard) and equal to 4 teaspoons worldwide. Many other countries use a 15ml so check before measuring.
- Please weigh ingredients where possible for the best result.
- All ovens vary – many run hot or cold – so what takes 10 minutes in my oven might take 8 or 12 in yours. It’s worthwhile keeping a separate oven thermometer inside your oven (2 if it’s a large oven) so you can keep an eye on it’s actual internal temperature.
- Store honey joys in an airtight container in the fridge or a cool place like the pantry. They’ll keep crunchy for about 1 week.
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