Ingredients
24
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 ½ cups sliced almonds
- •1 cup sweetened flaked coconut
Instructions
- 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.
Nutritional Facts
Per 24 servings
- Calories: 482
- Carbohydrate: 75g
- Fat: 20g
- Fiber: 2g
- Protein: 4g
- Sugar: 29g
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