Ingredients

The following ingredients have 24 Servings
  • 2 cups unsweetened shredded coconut (or flaked coconut)
  • 2 cups sliced almonds
  • 6 cups golden grahams cereal
  • 6 cups rice chex cereal
  • 3/4 cup unsalted butter
  • 1 cup corn syrup
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract

Instruction

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Spread coconut and almonds in an even layer on baking sheet. Bake for 7-8 minutes, stirring halfway through. Coconut will brown quickly, watch carefully.
  • In a large bowl, combine golden grahams, rice chex, toasted coconut and almonds. Set aside. 
  • In a saucepan over medium heat, combine butter, corn syrup, sugar, and salt. Bring to a boil. Boil for a full two minutes, then remove from heat. Add vanilla and stir to combine. 
  • Pour butter mixture over cereal mixture. Stir until cereal is evenly coated. 
  • Lay parchment out on multiple baking sheets or counter top. Spread cereal mixture across parchment paper in a thin layer and allow to dry for 1-2 hours. Mixture will remain slightly sticky.