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6 cups rice chex
6 cups golden grahams
1 cup chopped nuts (cashews, pecans, macadamia)
1 cup coconut
1 1/2 cups butter (3 cubes)
1 cup sugar
1 cup Karo syrup
1 tsp. vanilla (I substituted 1 tsp. of coconut extract and really liked it)
In a large bowl, combine the cereal, nuts and coconut.
In a medium saucepan, combine the butter, sugar, karo syrup and vanilla and bring to a boil. Boil for two minutes. Pour sauce over the cereal and toss to coat.
Store in airtight container.
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