A simple yet delicious honey cornflakes cereal snack (a.k.a. Honey Joy) with almond and dried cranberries and a touch of lemony taste. These cornflakes cups look nice and are a great easy snack to serve to guests.
Check out our salted egg yolk cornflake cookies and chocolate peanut butter cornflake balls.
CHINESE VERSION: 杏仁蔓越莓蜂蜜玉米片
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Almond Cranberry Honey Cornflakes Cups (Honey Joy) | MyKitchen101en
Yields: about 100 pcs
Ingredients:
- 40 g (⅓ cup) sliced almond
- 60 g (⅓ cup) dried cranberries
- lemon zest (of 1 lemon)
- 230 g (3 ½ cups) cornflakes
- 115 g (⅓ cup) honey
- 75 g (⅓ cup) butter (salted)
Instructions:
1 Toast almond slices in a dry pan over medium-low heat until fragrant, then crush into smaller pieces.
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2 Tear dried cranberries into smaller pieces.
3 Peel the lemon zest, then chop until fine.
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4 Crush cornflakes into smaller pieces, add in toasted almond, mix well.
5 Combine honey, butter, cranberries and lemon zest, bring to the boil over medium heat. Add in almond-cornflakes mix, mix well, continue to cook until the sauce is drying up.
6 Preheat oven to 160°C/320°F.
7 Fill into mini paper cup liners, then arrange on baking tray. (Reminder: Divide into 3-4 batches, bake 1 batch at a time, leave some gap between each cup so that it can be baked until completely dried up.)
8 Bake in the preheated oven at 160°C/320°F for 15 minutes. Set aside to cool completely after removing from oven.
9 Store in air-tight container when completely cooled.
Almond Cranberry Honey Cornflakes Cups (Honey Joy)
A simple yet delicious honey cornflakes cereal snack ( Honey Joy) with almond and dried cranberries. These cornflakes cups look nice and are a great easy snack to serve to guests.
- 40 g sliced almond (⅓ cup )
- 60 g dried cranberries (⅓ cup )
- 1 lemon zest (of 1 lemon)
- 230 g cornflakes (3½ cups )
- 115 g honey (⅓ cup )
- 75 g butter (salted) (⅓ cup )
Toast almond slices in a dry pan over medium-low heat until fragrant, then crush into smaller pieces.
Tear dried cranberries into smaller pieces.
Peel the lemon zest, then chop until fine.
Crush cornflakes into smaller pieces, add in toasted almond, mix well.
Combine honey, butter, cranberries and lemon zest, bring to the boil over medium heat. Add in almond-cornflakes mix, mix well, continue to cook until the sauce is drying up.
Preheat oven to 160°C/320°F.
Fill into mini paper cup liners, then arrange on baking tray. (Reminder: Divide into 3-4 batches, bake 1 batch at a time, leave some gap between each cup so that it can be baked until completely dried up.)
- Bake in the preheated oven at 160°C/320°F for 15 minutes. Set aside to cool completely after removing from oven.
Store in air-tight container when completely cooled.
This recipe yields about 100 pieces of honey joys.
The nutritional value for reference is for 1 piece of honey joy.
