Ingredients
7 cups Rice Chex Cereal
3 cups Frosted Flakes Cereal
1/2 cups Butter
3/4 cups Sugar
3/4 cups Corn Syrup
13 cups Shredded Coconut
1/4 cups Slivered Almonds
1/2 cups Plain Milk Chocolate M&M Candies
Method
Sources
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Stand mixer for bread dough, pastry, meringues, butter churning
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Efficient dough mixing without overworking gluten
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer for bread dough, pastry, meringues, butter churning
Record your recipes and experiments — organized cooking journal
Efficient dough mixing without overworking gluten
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Measure and pour the dry cereals into a large bowl. Melt the butter slowly over low to medium heat in a medium sized saucepan. Once the butter is melted, add the sugar and the corn syrup. Stir. Bring the syrup mixture to a full boil. Stir constantly. Boil for three minutes. Then pour hot syrup over cereal mixture. Stir to evenly coat. Add the coconut and the almonds. Stir to incorporate. Wait a minute or two and add the chocolate candies. Stir lightly. Pop in a movie or deal out the cards and dig in! Consider this your fair warningits addictive!