I made this for our road trip to Moab because I'm addicted to it right now. It was so cold at Arches that the Boney kids had a hard time getting it chewed enough to swallow. Ha! I ate it for breakfast several times, too. Delicious and nutritious!
12 oz. box Chex (rice or corn is best - use both if you're doubling)
3/4 c. sugar
3/4 c. light Karo Syrup
2 cubes butter
1/2 c. slivered almonds
Boil sugar, syrup and butter for two minutes. Add almonds and stir. Pour mixture over Chex in a large bowl. Spread mixture on a cookie sheet and bake at 250 degrees for 10 minutes.