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Prep Time: 15 min
Cook Time: 0 min

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Ingredients

For 16 Servings

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2-1/2 cups corn chex
2-1/2 cups rice chex
2 cups macadamia nuts
1/4 cup butter, cubed
2 tbsp sugar
2 tbsp corn syrup
1 cup flaked coconut
1 package (6 oz) chopped dried pineapple
1 cup white baking chips

Directions

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1 In a large microwave-safe bowl, combine cereals and nuts; set aside. In a small microwave-safe bowl, combine the butter, sugar and corn syrup. Microwave, uncovered, on high for 2 minutes, stirring once. Pour over cereal mixture and toss to coat.
2 Cook cereal mixture, uncovered, on high for 2 minutes, stirring once. Add coconut; cook 2 minutes longer, stirring once. Spread onto waxed paper to cool. Stir in pineapple and chips. Store in an airtight container. Yield: 3 quarts.

Directions

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1. In a large microwave-safe bowl, combine cereals and nuts; set aside. In a small microwave-safe bowl, combine the butter, sugar and corn syrup. Microwave, uncovered, on high for 2 minutes, stirring once. Pour over cereal mixture and toss to coat.

2. Cook cereal mixture, uncovered, on high for 2 minutes, stirring once. Add coconut; cook 2 minutes longer, stirring once. Spread onto waxed paper to cool. Stir in pineapple and chips. Store in an airtight container. Yield: 3 quarts.

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