Friday, January 13, 2012
2 cups light Corn syrup
2 cups granulated sugar
3 sticks butter (1-1/2 cups)
1 box Corn Chex
1 box Rice Chex
1 box Golden Graham Cereal
1 package Baker's Sweetened Coconut
1 package Slivered Almonds
Combine your cereals, coconut, and almonds in a large bowl. Set aside.
In a large sauce pan, combine the corn syrup, sugar and butter; cook and stir over medium/high heat until sugar dissolves and butter melts. Let this come to a boil, make sure it's a good rolling boil, then remove from heat.
Pour the sugar mixture over the cereal mixture and toss to coat. When everything is coated, spread chex mix out on a piece of aluminum foil to cool. (I put mine on 2 cookie sheets covered with foil.)