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 c. butter (3 sticks, yes, 3 sticks)
2 c. sugar
2 c. corn syrup
Combine Rice Chex and Golden Grahams, coconut, and almonds in a large mixing bowl. Stir to combine. In a large saucepan, 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 (this process needs to be done quickly, as the mixture will start to set). 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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