- 2.8-ounce box Rice Chex cereal
- 12-ounce box Golden Grahams cereal
- 7-ounce bag shredded coconut
- 4-ounce bag slivered almonds
- 1 1/2 cups butter
- 2 cups sugar
- 2 cups corn syrup
Combine cereals, coconut, and almonds in a large mixing bowl; stir to combine. In a saucepan, heat butter, sugar, and corn syrup to the soft ball stage (about 240° F on a candy thermometer). Pour hot mixture over cereal and stir well to coat. Pour mix onto two large baking sheets. Allow to cool, stirring occasionally to prevent clumping. Store in an airtight container.