Mix in a bowl:
12 ounces rice chex
1 1/2 cup coconut
1 cup slivered almonds
Boil and stir for 7 mins:
1 1/2 cups butter
1 1/2 cups sugar
1 cup light Karo syrup
Remove from heat and add 1 tsp baking soda stir and over cereal mixture. Spread on two greased cookie sheets. Bake at 250 for 5 mins.
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