Instructions

1. Start by lining a square / rectangular cake tin with baking paper. The tin I use is approximately 20 cm x 25 cm.
2. Melt the honey, butter and sugar in a saucepan over a medium heat
3. Let the mixture come to the boil, you will want to boil it for about 3 minutes
4. You will know when it is ready as the colour will change to a light caramel, and the mixture will begin to thicken, it is perfect when you can run a wooden spoon through it and you are able to create a channel that holds for a few seconds (there is an image up above that shows this
5. Remove from the heat and stir through the vanilla, it will bubble a bit when you do this
6. Add the rice bubbles
7. Stir until well combined
8. Tip the mix into the lined cake tin and press it down to cover the base of the tin evenly. I use a rubber spatula to do this
9. Refrigerate until solid I find 30-60 mins is sufficient
10. Slice into pieces and enjoy.
11. Once hardened it will keep in an air tight container at room temperature.