Method :
- In a large pan, combine sugar,
butter, syrup and honey.
- Stir over moderate heat until
smooth and melted.
- Remove from heat.
- Stir in peanuts, then quickly fold
in cornflakes until coated (try not to crush them).
- Pat mixture evenly into an oiled
33 x 25 cm shallow tin.
- Chill in freezer for 30 minutes
before cutting into squares or spooning into paper cake cases.
- Store in airtight containers in
refrigerator.
Makes 18
As a variation you can replace nuts
with crunchy grain cereal; or add sultanas to scone mixture.
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