Submitted by Adrienne Poulsen
1 12-ounce box Corn Chex
2 cups flaked coconut
1 13-ounce box Golden Grahams
Mix together cereal and coconut in a large bowl.
1 cup sugar
1 cup corn syrup
¾ cup butter
1 (4 ounce) package slivered almonds
Mix sugar, corn syrup and butter in saucepan and boil 3-4 minutes. Pour over cereal mixture and coconut and toss to coat. Then add slivered almonds and toss again. (If almonds are added at first, they stay on bottom of bowl. Spread out on wax paper to cool.
Jeff and I loved this recipe we did not add the coconut or the almonds and it was still great!
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