This was such a BIG hit last year that I’m posting the recipe again. They call it “Christmas Crack” on Pinterest. It’s the most delicious, crunchy, sweet, addictive holiday treat. It makes a lot so make sure you have a HUGE bowl to mix it up in and a couple of sheet pans to pour it out on. After my first experience making this last year, you MUST have a candy thermometer or it will be a soggy sticky (but still very delicious) mess! Don’t try to guess if it’s reached the correct soft ball consistency. Be warned… you will be a “Christmas Crack” addict after just one bite.
1 12.8-ounce box Rice Chex cereal
1 12-ponce box Golden Grahams cereal
1 7-ounce bag shredded coconut
1 4-ounce bag slivered almonds
1 1/2 cups butter (3…yes 3…sticks of butter)
2 cups sugar
2 cups corn syrup
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 degrees 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.