1 (12.8 oz.) box of rice chex cereal
1 (12 oz.) box golden graham cereal
1 (7 oz.) bag shredded coconut
1 (4 oz.) bag slivered almonds
1.5 cups butter (3 sticks)
2 cups sugar
2 cups corn syrup
Combine first 4 ingredients in large bowl and mix well. In large sauce pan, cook butter, sugar and corn syrup until it comes to a "soft ball" stage. 234 degrees on cookie thermometer.
Pour over cereal mixture and stir until well coated.
Pour onto 2 large cookie sheets to cool. Stir occasionally to prevent clumping. Store in air tight container.
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