Two kinds of cereal, almonds and coconut combine to make a yummy, sweet snack mix.
Original recipe makes 24 servings
2 cups butter
2 cups white sugar
2 cups corn syrup
1 (17.5 ounce) package crispy corn and rice square cereal
1 (17.5 ounce) package crispy rice cereal squares
1 1/2 cups sliced almonds
1 cup sweetened flaked coconut
- In a large bowl or disposable roasting pan, toss together the corn and rice cereal, rice cereal, almonds and coconut.
- Combine the butter, sugar and corn syrup in a large saucepan and bring to a boil. Once boiling, continue to cook for 3 minutes. Pour over the cereals, using a large wooden spoon to stir the mixture until evenly coated. Spread out on a cookie sheet to cool. Store in an airtight container at room temperature.
Calories: 482 kcal
Carbohydrates: 75.4 g
Cholesterol: 41 mg
Fat: 19.7 g
Fiber: 1.6 g
Protein: 4.3 g
Sodium: 482 mg