- 1/2 cup slivered almonds
- 1/3 cup margarine or butter
- 1 cup sugar
- 1/4 cup corn syrup
- 1/3 cup water
- 1 teaspoon vanilla
- 1/4 teaspoon almond flavoring
- 3 cups KELLOGG'S® CRISPIX® cereal
- Line 17 x 14-inch cookie sheet with foil and coat with cooking spray. Set aside.
- In a heavy 12-inch fry pan over medium heat, cook almonds, margarine, sugar, corn syrup , and water, stirring constantly, until mixture starts to boil. Cook and stir about 12 minutes longer or until almonds start to brown. Remove from heat.
- Carefully stir in vanilla and almond flavoring into hot mixture. Add KELLOGG'S CRISPIX cereal and gently stir to coat cereal. Spread mixture into prepared cookie sheet. Cool completely; break in pieces. Store in airtight container.