Emily's Christmas Crack

By shawnanewton

This is wonderful any time of year!

Ingredients

• 1 12.8-ounce box Rice Chex cereal
• 1 12-ponce box Golden Grahams cereal
• 1 7-ounce bag shredded coconut
• 1 4-ounce bag slivered almonds
• 1 1/2 cups butter (3...yes 3...sticks of butter)
• 2 cups sugar
• 2 cups corn syrup

Preparation

Step 1

Combine Rice Chex and Golden Grahams, coconut and almonds in a large mixing bowl. Stir to combine.
In a large sauce pan, cook butter, sugar and corn syrup to the "soft ball" stage...about 240 degrees on a candy thermometer. Pour over cereal mixture and stir until all is well coated. Pour mixture out onto 2 large cookie sheets to cool. Stir it around occasionally to prevent clumping. Store in an airtight container.

DO MAKE SURE YOU COOK THIS LONG ENOUGH....FOR SURE 240 DEGREES IF NOT A LITTLE HIGHER. I didn't let it go quite long enough and it was a bit too gooey.