Cereal Crunch

Cereal and nut mixture:
7 cups Golden Graham cereal
8 cups Rice Chex cereal
3 cups flake coconut
1 cup chopped or slivered almonds

Sauce:
1 cup white Karo syrup
1 cup sugar
1/2 cup butter
1 teaspoon vanilla

Bring sauce ingredients to boil, cook for five minutes. Pour over cereal and nut mixture. Stir until covered, then spread on wax paper to cool. Make sure to not boil sauce more than five minutes or it will be too crunchy.

(I usually leave the almonds out and it is still SO good. Also, I half the recipe and there is still a TON!)