1 tbsp truffled honey (I use Tamar Valley Truffled Bush Honey)
1/4 tsp white truffle oil
75g caster sugar
100g Corn Flakes
60g roughly chopped macadamia nuts
Sea salt flakes
Bee pollen, to serve
Preheat oven to 150ºC (130ºC fan).
Combine truffled honey, truffle oil, sugar and butter in a large, heavy-based saucepan over medium heat, stirring until sugar has melted and mixture becomes frothy. Season with salt.
Add Corn Flakes and stir well to coat. Space out 12 cupcake liners onto a baking tray and divide mixture between liners. Scatter with chopped macadamias and a little extra sea salt flakes. Bake 10 mins then sprinkle bee pollen on top and allow to cool completely and harden before serving.