Pop 1/2 cup popping corn and place in the bottom of a large stainless steal bowl, then add:
1 small box cinnamon toast crunch cereal
1 small box 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!