HONEY CRUNCH

INGREDIENTS:

4 cups Rice Bubbles
120gr / 4 oz sugar
120gr / 4 0z butter
120gr / 4 0z honey

METHOD:

Boil the butter, sugar and honey for about 7 mins till the toffee is hard when tested on a spoon in cold water.
Be careful not to overcook or burn.
Next mix in the Rice Bubbles thoroughly.
Pour mix into a lamington tray and press mixture in hard.
When almost cold and hard, cut into squares with a knife.
Store in an airtight container.