Friday, November 11, 2016


Pop 1/2 cup popping corn and place in the bottom of a large stainless steal bowl, then add:

10 cups cinnamon toast crunch cereal
10 cups Rice Chex
2 cups raw coconut (found at health food stores)
1 1/3 cups pecans
1/13 cups almonds
1 1/3 cups cashews  
(or 2 cups almonds and 2 cups pecans)
2 cups small pretzels broken in half

Mix and set aside

1 1/2 cup butter
1 1/2 cup Karo Syrup
dash of sea salt
2 cups white sugar

Mix together in a sauce pan. Cook and stir over medium heat until mixture comes to a boil.  Continue cooking and stirring for 5-6 more minutes.  Take from the heat and pour over cereal mix, stir until everything is coated. Spread out on parchment paper or 2 or 3 buttered cookie sheets.  Drizzle with melted white chocolate and or dipping chocolate.  When chocolate is set you can package or put in an airtight container.

*See Killian Corn!

LaRee McNeese makes this for a craft show every year, they can't make enough of it, they always run out.  I love it!

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