INGREDIENTS2 cup coconut
2 cup slivered almonds
1 cup dried cranberries
1 cup light corn syrup
1.5 sticks butter
1 cup granulated sugar
1/2 tsp kosher salt
1/2 tsp baking soda
1 tsp almond extract
DIRECTIONS
Line half sheet pan with wax paper.
In a large bowl, mix Rice Chex, coconut, almonds, and dried cranberries. Set aside.
In a medium sized pot, over medium heat, bring corn syrup, butter, sugar and salt to a boil, stirring constantly.
Remove from heat, and add baking soda and almond extract. Mixture will bubble.
Pour over dry ingredients, and stir to coat.
Spread evenly over wax paper lined sheet pan. Cool 1 hour.
This is what I will probably eat every day in heaven, or not be allowed to eat in hell. It brings back memories of eating something very similar on cheer bus trips in high school. Only that definitely took out a filling, which then chipped a tooth, and was not nearly as delicious as this. There is just enough syrup to coat every ingredient, while still maintaining that delightful crunch from the Chex and slivered almonds. The flakes of coconut give it a "it just started to snow" vibe and complements the almond extract flavor, and the dried cranberries bring a tart sweetness and color. Definitely my new favorite.
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