####Preparation time: 20 minutes ####Cooking time: 10 minutes ####Serving Size: 90 servings ####Mold: 2.5cm x 2cm small paper cup #INGREDIENTS – 300g Cornflakes – 150g Butter (salted) – 150g Honey – 50g Pumpkin Seeds – 50g Dried Cranberries
#INSTRUCTIONS 1. Fry or bake the pumpkin seeds until fragrant. Skip this step if you bought roasted ones. 2. Put the butter in the pot and heat it over low heat to melt, then turn to high heat to make the butter more fragrant. 3. Turn off the heat, add honey and stir well. 4. Add cornflakes and pumpkin seeds and mix well. A part of the cornflakes can be crushed during the process, which will be better put into the mold. 5. Put the mixed cornflakes into small paper cups. After filling, put dried cranberries for decoration and more flavors. 6. Bake in an oven preheated to 170 degrees Celsius for 10 minutes. 7. Wait until it is completely cool before putting it into airtight jars.
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####Preparation time: 20 minutes
####Cooking time: 10 minutes
####Serving Size: 90 servings
####Mold: 2.5cm x 2cm small paper cup
#INGREDIENTS
– 300g Cornflakes
– 150g Butter (salted)
– 150g Honey
– 50g Pumpkin Seeds
– 50g Dried Cranberries
#INSTRUCTIONS
1. Fry or bake the pumpkin seeds until fragrant. Skip this step if you bought roasted ones.
2. Put the butter in the pot and heat it over low heat to melt, then turn to high heat to make the butter more fragrant.
3. Turn off the heat, add honey and stir well.
4. Add cornflakes and pumpkin seeds and mix well. A part of the cornflakes can be crushed during the process, which will be better put into the mold.
5. Put the mixed cornflakes into small paper cups. After filling, put dried cranberries for decoration and more flavors.
6. Bake in an oven preheated to 170 degrees Celsius for 10 minutes.
7. Wait until it is completely cool before putting it into airtight jars.
#####[**STEP BY STEP INSTRUCTIONAL VIDEO**](https://youtu.be/X_WLNrwJAZo)