5 1/2 C corn chex
5 1/2 C rice chex
1/2 C coconut
1/2 C slivered almonds
2 cubes butter
1 C corn syrup
1 C sugar
In large mixing bowl, combine and set aside:
Chex
Coconut
almonds
On the stove top, melt butter, and then add corn syrup and sugar. Bring to a boil. Immediately pour over Chex mixture. Stir till evenly coated. Pour onto wax paper to dry. Make sure it is spread out to keep from clumping.
No comments:
Post a Comment