Cereal Sticky Treats + Non-Dairy Edits

You'll have trouble walking away from this.

 1/2 of a 12.8 oz box of Rice Chex

 1/2 of a 16 oz box of Golden Grahams

 2 C flaked coconut (170 grams)

 1 C sliced almonds (110 grams)

 3/4 C butter* (1 1/2 sticks)

 1 C sugar

 1 C corn syrup (325 grams)

 1 tsp vanilla

Mix the first four ingredients in a large bowl. Melt the butter in a medium pan. Stir in sugar and corn syrup and heat on medium high to the soft ball stage (around 235º).  Add vanilla.  Stir and pour over the cereal/coconut/almond mixture, mixing until everything is coated with syrup.  Store lightly covered.  Hide from everyone until the appointed hour or it will disappear.

*Having a granddaughter with gluten and dairy allergies made this recipe a bit more of a challenge.  I used:

 6.4 oz of Rice Chex - by weight - half a box

 8 oz of Corn Chex - by weight 

 2 C flaked coconut (170 grams)

1 C sliced almonds (220 grams)

1 C sugar

1 C corn syrup (325 grams)

2 T almond milk (I like extra creamy)

1/2 C coconut oil + 2 T (137 grams)

3/4 tsp imitation butter flavoring

1 tsp of vanilla 

Mix the first four ingredients in a large bowl. 

In a medium pan, stir together the sugar, syrup, almond milk and coconut oil, then cook over medium heat to the soft ball stage (around 235º).  Add both flavorings and stir.  Pour over the cereal/coconut/almond mixture, stirring until everything is coated with syrup.  Store lightly covered.  Hide from everyone until the appointed hour or it will disappear.