Almond Snack Mix

1 (17 ounce) box Rice Chex
2 3/4 cups sliced almonds
1 cup granulated sugar
1 cup light corn syrup
3/4 cup butter (no substitutes)
1 teaspoon almond extract

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 degrees F (hard ball stage). Remove from the heat; stir in extract. Pour over cereal mixture; mix well. Spread onto wax paper-lined baking sheets; cool. Toss to break apart. Store in an airtight container.

Yield: 5 quarts