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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
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