I've been making this for a long time, but recently got a better version of it from my friend Jodie. Butter always makes things better!
5 C. corn Chex cereal
4 C. Golden Grahams cereal
5 C. rice Chex cereal
1/2 C. coconut (but more if you like)
3/4 C. sliced almonds
1 C. sugar
1 C. light corn syrup
1/2 C. + 3 T. butter
1 t. vanilla
Mix the cereal, coconut and almonds in a large bowl. Bring the rest of the ingredients to a boil for 2 minutes over medium heat. Pour the syrup over the cereal, mix well, then spread onto wax paper to cool. Store in ziploc bags.
