3/4 C butter
1 C light corn syrup
1 C sugar
1 tsp vanilla
1/2 large box rice chex
1/2 large box corn chex
1 C sweetened coconut
1 C slivered almonds
In large bowl mix chex cereals, coconut and almonds. In medium sauce pan combine butter, karo syrup and sugar. Bring to boil over medium heat, stirring constantly. Boil for 3 minutes. Remove from heat, add vanilla. Pour over dry mixture. Mix well. Store in air tight container.
Add dried cranberries to the bowl before pouring sugar mixture on top.
Add Chocolate Chips once the whole mixture has cooled (wait at least an hour - I didn't, and mine melted. But it still tasted great!).
Use Almond extract in place of the vanilla.
I made two batches, one with chocolate chips added and one with the cranberries and the almond extract. The cranberries and the almond extract was a perfect combination and gave a gourmet flavor to it. I intended to take a picture of it, but it disappeared too quickly. It was so delicious! ENJOY and Merry Christmas!