12.8 oz Rice Chex Cereal
12 oz Golden Grahams Cereal
7 oz shredded coconut
4 oz slivered almonds
3 sticks butter
2 cups sugar
2 cups light corn syrup
Combine Rice Chex and Golden Grahams include 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 out onto 2 large cookie sheets to cool. Stir it around occasionally to prevent clumping. Store in an airtight container.
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