Sweet and buttery, this is a favourite among kids during Eid celebration. Not only is this recipe quick and virtually foolproof, I promise you, every batch you make won't last more than a blink of an eye.
Preheat the oven to 150C/300F.
Turn stove on low and melt butter, honey and sugar in a saucepan until just well-combined and frothy. Do not burn the sugar.
Prepare 4 cups of cornflakes in a big bowl and pour the mixture over the cornflakes. Mix well with a spatula.
Spoon the mixture into paper cupcake liners, sprinkle some chopped almonds and place them on a baking sheet.
Bake for 12-15 mins until slightly golden (see note 2).
Once done, take it out of the oven, let it cool and harden before serving. Keep in an airtight container.
TIPS: You can also use sprinkles, dried berries or chopped glacé cherries in this recipe but note that sprinkles are essentially sugar and doesn't really compliment the honey butter flavour. My favourites are chopped glacé cherries and almonds!