8 c chex cereal, rice or corn
6 c square graham cereal
2 c flaked coconut
1 c almonds slivered (Optional)
1 c light corn syrup
1 c sugar
3/4 c butter
1 tsp vanilla
Combine cereal, coconut and almonds in large bowl. In medium sauce pan combine all other ingredients except vanilla. Bring to boil over medium-high heat and boil for 2 minutes. Stir in vanilla and pour over dry ingredients and stir well till all the cereal is coated. Pour out onto waxed paper or a cookiesheet sprayed with Pam. Let cool 1 hour, break apart and put into airtight container or ziplocs.
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