Updated: Jun 3, 2021
Have you ever tried honey joys? They're a delicious Australian party treat, just perfect for a spring celebration. Plus, they're flavored with delicious strawberry honey.
For non-Australians (like me), honey joys are a home-baked treat that uses corn flakes, honey, butter, and sugar. They're a bit like rice crispy treats but without marshmallows. They use minimal ingredients, are quick to whip up, and taste delicious!
When I first stumbled on a recipe for honey joys, I had no idea where (or when) they came from. I just saw a promising-looking sweet treat made with honey. I gave them a try and immediately fell in love. Thus, research began.
As with many traditional recipes, the origins are a little fuzzy. The Kellogg Corporation introduced corn flakes in 1894, and you can actually find an early recipe for honey joys in a Victorian cookbook. A handful of other references suggest its short ingredient list made it a convenient treat during the world wars when rations and imported goods were limited. These days the recipe seems to be regarded as a general childhood favorite and distinctly Australian.
I am now an enthusiastic honey joy convert, not only because of the taste but because the preparation is so easy. It's a great recipe for kids to help make. The only steps that require heat are melting the butter and a brief 10 minutes in the oven. If you've ever mixed up crispy rice treats, then the method is similar, but I found the honey syrup much less sticky and time-sensitive than melted marshmallows.
There are quite a few recipes out there, but this one uses a bit less sugar than most and incorporates Don Victor Honey with Strawberry. The touch of strawberry flavor gives it a hint of tartness that is perfect for spring.
Traditional honey joys are scooped into paper cupcake liners and look like charming little haystacks, but since it's spring, these are shaped into tiny Easter nests and decorated with colorful candy eggs.
There are two different ways to shape the nests, as you can see in the photos. Pick the one you like best, or do a combination like I did!
The narrower, taller nests were formed in silicone cupcake liners. The wider, flatter nests (that a peep can fit in) were laid flat on parchment paper to bake. They're easy to shape by hand before they bake, then harden into position as they cool.
3 cups cornflakes
1/2 stick salted butter
2 Tablespoons Don Victor Honey with Strawberry
1 Tablespoon sugar
mini candy eggs to decorate
Preheat oven to 350°F. Prepare a muffin tin with liners, or lay a piece of baking parchment on a cookie sheet.
Measure the cornflakes into a heat-proof mixing bowl or pot. They shouldn't get very hot, but it's best to be safe.
Gently melt butter in a microwave-safe measuring cup or bowl, using 20-second intervals. When it is mostly melted, add the Honey with Strawberry and sugar, stirring until the butter fully melts and the mixture is smooth. You want the honey and butter dispersed evenly.
Pour the honey syrup over the cornflakes. Fold the mixture thoroughly, but gently, until the cornflakes are evenly coated. For the prettiest look, try not to break the cornflakes as you fold in the syrup, but they'll be equally delicious either way.
Spoon dollops of the sticky mixture into the cupcake liners, aiming for even distribution. Gently form an indentation in the center to make a nest shape to hold your candy eggs. If you're using parchment paper, spoon 12 even dollops onto your paper, leaving enough space to keep them from touching. Use your fingers to shape each one into a nest, placing a dent in the middle to hold your eggs.
Place the nests in the oven and bake for 10 minutes. They will still be soft and crumbly when they come out. Let them cool and harden completely on a wire rack.
Once fully cool, add the candy eggs.
Store your honey joys in an airtight container in the fridge to keep them crispy.
This recipe makes about 12 nests, depending on the size.
Which flavor is your favorite? Let us know in the comments, below!
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