1 12.8-ounce box Rice Chex cereal
1 12-ponce box Golden Grahams cereal
1 7-ounce bag shredded coconut
1 4-ounce bag slivered almonds
1 1/2 cups butter (3…yes 3…sticks of butter)
2 cups sugar
2 cups corn syrup
Combine Rice Chex and Golden Grahams, coconut and almonds in a large mixing bowl.
Stir to combine.
In a large sauce pan, cook butter, sugar and corn syrup to the “soft ball” stage…about 234 degrees on a candy thermometer.
Pour over cereal mixture and stir until all is well coated.
Pour mixture out onto 2 large cookie sheets to cool.
Stir it around occasionally to prevent clumping. Store in an airtight container.
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