Description
I was given this recipe from a good friend. It was really good. Then I toasted the coconut and almonds and it was really, really good! Great finger food for watching football and parties!
Ingredients
- 1 (14 ounce) package sweetened shredded coconut
- 2 (6 ounce) packages slivered almonds
- 1 (14 ounce) box crispy rice cereal squares (such as Rice Chex®)
- 1 (12 ounce) box honey graham cereal (such as Golden Grahams®)
- 2 cups white sugar
- 2 cups corn syrup
- 1 ½ cups butter
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Spread coconut out on a baking sheet. Spread almonds onto a separate baking sheet.
- Bake coconut and almonds in the preheated oven for 15 minutes. Remove baking sheets from oven and stir; continue cooking
- stirring every 4 to 5 minutes
- until coconut and almonds are golden brown
- 5 to 10 minutes.
- Combine coconut
- almonds
- rice cereal squares
- and honey graham cereal together in a large bowl.
- Bring white sugar
- corn syrup
- and butter to a boil in a saucepan. Heat to 240 degrees F (115 degrees C)
- or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface
- about 10 minutes.
- Pour sugar mixture over cereal mixture and stir until well coated. Pour mixture out onto 2 baking sheets to cool
- stirring occasionally to prevent clumping.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 1 hr 15 mins
Servings: 36