 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 20 |
|
Sliced almonds and almond extract set this crunchy Chex mix apart. Lisa Hess, Bountiful, Utah, says, Be forewarned...once you start eating it, you can't stop! Ingredients:
1 package (17.6 ounces) rice chex |
2-3/4 cups sliced almonds |
1 cup sugar |
1 cup light corn syrup |
3/4 cup butter, cubed |
1 teaspoon almond extract |
Directions:
1. Place cereal and almonds in a large bowl; set aside. In a heavy saucepan, combine the sugar, corn syrup and butter. Bring to a boil over medium heat, stirring occasionally, until a candy thermometer reads 250° to 266° (hard-ball stage).
2. Remove from the heat; stir in extract. Pour over cereal mixture; mix well. Spread onto waxed paper-lined baking sheets; cool. Toss to break apart. Store in an airtight container. Yield: 5 quarts.
|
|