INGREDIENTS:
1 cup butter (2 sticks)
1 cup granulated sugar
3/4 cup corn syrup
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
5 cups rice Chex cereal
2 cups rice krispies cereal
1 cup sliver almonds
1 1/2 cups sweetened shredded coconut
PREPARATION:
-Preheat oven to 350 degrees and line a baking sheet with parchment paper, then set aside.
-Pour both cereals, sliced almonds, and shredded coconut to a large bowl (work in two batches if you don’t have a bowl large enough). Pour both cereals, sliced almonds, and shredded coconut to a large bowl (work in two batches if you don’t have a bowl large enough).
-In a small saucepan, add butter, sugar, and corn syrup and bring to a simmer over medium heat. Continue simmering for 1 minute then remove from heat and stir in vanilla and baking soda. Mixture will fizz and expand in size.
-Pour the butter mixture over the cereal mixture and toss to combine.
-Spread mix out on the prepared baking sheet and bake for 5 minutes, toss mix then bake for an additional 5 minutes.
-Allow mix to cool then break into bite-sized pieces.
-Store in an airtight container.