- 4 cups Golden Grahams
- 4 1/2 cups Rice Chex
- 1 cup coconut
- 3/4 cup sliced almonds
- 1 cup sugar
- 1 cup light corn syrup
- 1 1/2 sticks butter
- 1 1/2 cups candy corn
- Mix cereals, coconut, and almonds in a LARGE bowl.
- In a medium saucepan, melt butter, sugar, and corn syrup. Heat over medium high heat until mixture reaches about 234 degrees. It will really be foamy and bubbly at this point. Remove from heat.
- Very carefully, pour over cereal mixture in bowl and begin mixing to coat cereal. Add candy corns and mix a little more.
- Spread out on wax paper-covered sheet pans to cool and harden a little. Store in sealed container or plastic bag for a few days (if your group even lets it last that long:)
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