 | | Directions |
- In a large bowl, combine cereals, peanuts and coconut; set aside.
- In a saucepan, combine corn syrup, sugar, butter and half & half; cook and stir over medium heat until the mixture reaches softball state (about 240° F. on a candy thermometer) about 25-30 minutes.
- Pour over cereal mixture and stir to coat evenly.
- Pat into a greased 15x10x1 baking pan. Cool before cutting.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Container: 15 x 10 x 1 baking pan
Servings: 32
|  | | Ingredients | | - | | 5 cups cornflakes |
| - | | 4 cups crisp rice cereal |
| - | | 1 cup salted peanuts |
| - | | 1 cup flaked coconut |
| - | | 1 cup light corn syrup |
| - | | 1 cup Sugar |
| - | | 1 1/2 cups butter or margarine |
| - | | 1/2 cup half & half |
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