A good friend shared this recipe with me, and it was already delicious. Then I kicked it up a notch by toasting the coconut and almonds, and it became absolutely irresistible! Great finger food for watching football and parties!
Ingredients
- 1 package sweetened shredded coconut , 14 ounce
- 2 packages slivered almonds , 6 ounce
- 1 box crispy rice cereal squares , 14 ounce
- 1 box honey graham cereal , 12 ounce
- 2 cups white sugar
- 2 cups corn syrup
- 1.5 cups unsalted butter
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Spread coconut on a baking sheet. Spread almonds on a separate baking sheet.
-
3
Bake coconut and almonds in the preheated oven for 15 minutes. Remove baking sheets from the oven and stir. Continue baking, stirring every 2 to 3 minutes, until coconut and almonds are golden brown, 5 to 10 minutes total.
-
4
Combine coconut, almonds, rice cereal, and honey graham cereal together in a large bowl. Set aside.
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5
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 water and placed on a flat surface, about 10 minutes.
-
6
Pour sugar-butter mixture over cereal mixture and stir until well coated. Divide mixture between 2 baking sheets to cool, stirring occasionally to prevent clumping.
Nutrition Facts
Per serving
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