Christmas Crack

Ingredients

1 12.8 oz box Rice Chex cereal

1 12 oz box Golden Grahams cereal

1 7oz bag shredded coconut

1 4 oz bag slivered almonds

1 ½ c butter (3 sticks)

2 c sugar

2 c corn syrup

Directions

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 234° 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.

“Soft-ball” consistency = drop a little bit of the mixture into a cold glass of water. If the mixture forms a small ball without falling apart, you’re good to go.

To “fix” the “sticky”, after spraying a cookie sheet with Pam put mixture in the oven at 250° for approx. 1 hour. After an hour, remove from oven and let it cool, then break it up and store in an airtight container. It should be crispy and no longer sticky.

Alternatives: pretzels sticks, cashews, pecans, M&M, Reese’s pieces, sea salt over the top, 1 tsp of almond flavoring in ”goo”