Chewy Almond Chex Mix - cooking recipe

Ingredients

12 -15 ounces Rice Chex
2 cups coconut, shredded
2 cups almonds, sliced
1 cup Karo light corn syrup
3/4 cup butter
1 cup sugar
1/2 teaspoon baking soda
1 teaspoon almond extract (you can use vanilla extract if you choose as well)
salt, sprinkle (optional)

Preparation

In a large bowl add the Rice Chex, shredded coconut and sliced almonds, put to the side.
In a dutch oven combine the Karo corn syrup, butter, sugar, and salt and cook on medium heat, stiring constantly until the mixture comes to a boil.
Remove the mixture from the heat and add the baking soda and almond extract, stir until combined. (The mixture will get frothy and will expand in size, this is normal and what you want).
Add your reserved dry ingredients to your wet mixture and stir lightly until the ingredients are combined.
Spread the combined mixture onto waxed paper on your counter top.
Allow mixture to cool for 1 hour or until the mixure is able to be packaged. (Or at least until your patience runs thin and you have to have just a nibble).