Rating: 4.5 stars
15 Ratings
  • 5 star values: 12
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

I was given this recipe from a good friend. It was really good. Then I toasted the coconut and almonds and it was really, really good! Great finger food for watching football and parties!

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Spread coconut out on a baking sheet. Spread almonds onto a separate baking sheet.

  • Bake coconut and almonds in the preheated oven for 15 minutes. Remove baking sheets from oven and stir; continue cooking, stirring every 4 to 5 minutes, until coconut and almonds are golden brown, 5 to 10 minutes.

  • Combine coconut, almonds, rice cereal squares, and honey graham cereal together in a large bowl.

  • Bring white sugar, corn syrup, and butter to a boil in a saucepan. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, about 10 minutes.

  • Pour sugar mixture over cereal mixture and stir until well coated. Pour mixture out onto 2 baking sheets to cool, stirring occasionally to prevent clumping.

Nutrition Facts

349 calories; protein 3.4g; carbohydrates 50.1g; fat 16g; cholesterol 20.3mg; sodium 278.6mg. Full Nutrition
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