“This is our traditional family snack, much beloved even by people who don't normally like cereal. I have taught this one in numerous cooking classes for teenagers, and none have experienced any "failures", so I think it's fairly easy as long as you don't substitute and mix the honey/butter into the cornflakes well.”
24-36 crackles

Ingredients Nutrition

  • 4 ounces honey
  • 4 ounces butter (not oil, not margarine)
  • 4 ounces sugar
  • 1 (18 ounce) packagekellog corn flakes (the name brand - not a substitute)


  1. Prepare two sheet pans of foil muffin cups (patty pans).
  2. Separate the paper liners from the foil.
  3. Pour the entire contents of corn flake package into a very large bowl.
  4. Set oven to 350* F.
  5. In a small saucepan, melt the honey, butter and sugar on medium heat.
  6. Do not let it boil: you only want a warm liquid.
  7. Pour onto the corn flakes.
  8. Mix well with a spatula.
  9. Really, really well.
  10. You mix and mix until every one is coated, about 10 minutes.
  11. Lots of little hands can help.
  12. The raw mixture is pretty yummy too.
  13. Over-fill each foil cup.
  14. Set touching each other on the tray.
  15. Bake for about 12-15 minutes, or until the cornflakes are JUST starting to colour.
  16. It will depend on your oven and where your trays are.
  17. If you prefer them less crunchy, take them out a couple of minutes early.
  18. Cool.
  19. Eat.

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