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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.
Optional recipes: Marshmallows, chocolate chunks or cinnamon toast crunch