Ingredients
2 cups butter
2 cups white sugar
2 cups corn syrup
1 (17.5 ounce) package crispy corn and rice square cereal
1 (17.5 ounce) package crispy rice cereal squares
2 cups sliced almonds
2 cups unsweetened, flaked coconut
1 cup chopped dried cranberries
3/4 teaspoon cinnamon
Directions
1. In a large bowl toss together the corn and rice cereal, rice cereal, almonds and coconut.
2. Combine the butter, sugar, and corn syrup in a large saucepan and bring to a boil. Once boiling, stir in the cinnamon and cook for 3 minutes. Pour over the cereals, using a large spoon to stir the mixture until evenly coated. Spread out on a cookie sheet to cool. Store in an airtight container at room temperature.