Recipe by JOANNA35
"Two kinds of cereal, almonds and coconut combine to make a yummy, sweet snack mix."
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1 (17.5 ounce) package
crispy corn and rice square cereal
1 (17.5 ounce) package
crispy rice cereal squares
1 1/2 cups
sweetened flaked coconut
So awesome...much better than rice krispie treats! :) I also used Golden Grahams instead of the crisped rice cereal. Mmmmmmm!
This is very nice. It makes a huge quantity. Mine turned out just a little soft. I used timed and measured correctly except on the quantity of cereal. I discovered when I got home that I had purchased my cereals a size too small. So maybe that affected how it turned out. Anyway it is very nice. I can't eat very much of it because it is very sweet. I must say this recipe is a lot of fun for kids to help with and it is ready to eat very quickly. My grandkids like to measure and pour and it is easy because it took whole packages of cereal and whole packages of almonds and whole sticks of butter. So everyone had a turn putting ingredients in. Also the grandkids liked bagging this in pretty bags to give to other people for Christmas gifts.
This recipe is easy, gluten & dairy free and impossible to stop eating. A must have in the recipe box.
I loved this stuff. I made a lighter version and it turned out delicicously addictive. I only used 1 cup of butter and 1 cup of corn syrup. I also substituded the sugar with Splenda. (about 16 packets equal 1 cup) Will make this many more times.
I make this every Christmas and give it out in tins to my family.
The flavor was delicious. How can you go wrong with so much butter and sugar! However, mine turned out chewy and not crunchy. I wish I had used my candy thermometer instead of just relying on the suggested timing. I wonder if the ratio is a little off, maybe less butter would make the end result more crispy?
So delicious! Everyone that starts eating this at my house cannot stop. One of the superior gluten and dairy free snacks that I have come across. I just substituted Earth Balance Natural Buttery Spread in place of the butter.
I halved all the amount and it still made a big batch.
I suggest spraying some cooking spray in your large bowl before adding ingredients in and blending and use the biggest possible bowl you can.
After i boiled the sugars i stirred in a tiny hint of almond and vanilla extract.
When everything was spread out on cookie sheets lined with wax paper to dry i added a very tiny sprinkle of salt which made for a nice sweet salty combo.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 178
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