6 -8 cups
- Melt butter, sugar and honey in a large pot.
- Bring to the boil.
- Boil for 1 to 2 minutes stirring constantly to prevent burning. The longer you cook your toffee for, the crunchier your cakes will be.
- Remove from the heat and working quickly, add rice bubbles and press into a greased tin.
- Mark into squares while still warm.