Melt, mix, press, chill. Crunchy little cups, no oven.
Line a 12-cup muffin tin with paper cases.
In a saucepan over low heat, combine the honey, sugar and butter. Stir continuously until the sugar has dissolved and the mixture is smooth and gently bubbling.
Take off the heat and stir in the vanilla and salt.
Pour in the cornflakes and fold carefully until every flake is coated and glossy, trying not to crush them.
Spoon into the paper cases, pressing down lightly to compact them into neat cups.
Chill for 15–20 minutes until firm, then peel away the cases and serve.
Keep leftovers in an airtight container in the fridge for up to a week so they stay crunchy.
Heads up: the method in the video description says to melt “honey, sugar, and peanut butter (or butter)”, but peanut butter is not in the ingredient list. The butter version is written above — worth correcting the description either way.