Our editors and experts handpick every product we feature. We may earn a commission from your purchases.
1 package (17.6 ounces) Rice Chex
2-3/4 cups sliced almonds
1 cup sugar
1 cup light corn syrup
3/4 cup butter, cubed
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° to 266° (hard-ball stage).
Remove from the heat; stir in extract. Pour over cereal mixture; mix well. Spread onto waxed paper-lined baking sheets; cool. Toss to break apart. Store in an airtight container.