Ingredients

1 12.8-ounce box Rice Chex cereal

1 12-ponce box Golden Grahams cereal

1 7-ounce bag shredded coconut

1 4-ounce bag slivered almonds

1 1/2 cups butter (3…yes 3…sticks of butter)

2 cups sugar

2 cups corn syrup

Directions

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