
1 (12.8 oz.) box Rice Chex cereal
1 (12 oz.) box Golden Grahams cereal
1 (7 oz.) bag shredded coconut
1 (4 oz.) bag slivered almonds
1 1/2 cups butter (3 sticks)
2 cups sugar
2 cups corn syrup
Combine Rice Chex and Golden Grahams, coconut, and almonds in a large 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 mix and stir until well coated. Pour mixture out onto a large cookie sheet to cool. Stir it occasionally to prevent clumping. Store in a airtight container (I never have to worry about storing it, its gone before I know it).
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