My friend Kristen gave me this recipe. She use to bring Chex Mix to UVSC when we had our late night ElEd classes and we gobbled it up. Whenever I eat this, I think of my days at UVSC.
1 cup karo syrup
1 cup sugar
1 1/2 cubes butter
1 large box Rice Chex
2 oz. sliced almonds (if you have time, you can toast them - yum!)
3 oz. coconut
In a large bowl, combine the cereal, almonds and coconut. In a saucepan, bring the corn syrup, sugar and butter to a boil. Boil 2 minutes. Pour over cereal mixture and mix well. Spread onto a cookie sheet or large sheet of wax paper to cool. Cover to store.