1 12.8oz box Rice Chex cereal
1 12oz box Golden Grahams cereal
1 7oz bag shredded coconut
1 4oz bag slivered almonds
1 1/2 cups butter
2 cups sugar
2 cups corn syrup
1 12oz box Golden Grahams cereal
1 7oz bag shredded coconut
1 4oz bag slivered almonds
1 1/2 cups 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 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. 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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