Created on November 26th, 2012
Combine Rice Chex and Golden Grahams, coconut and almonds in a large mixing bowl.
Stir to combine.
In a large saucepan, cook butter, sugar, and corn syrup to the "soft ball" stage, about 234 degrees on a candy thermometer.
Pour over cereal mixture and stir until all is well coated.
Pour mixture out onto 2 large cookie sheets to cool.
Stir it around occasionally to prevent clumping.
Store in an airtight container.