• Ingredients
  • 5 cups cornflakes
  • 3 cups crisp rice cereal
  • 1 cup dry roasted peanuts
  • 1 cup flaked coconut
  • 1 cup light corn syrup
  • 1/2 cup butter or margarine
  • 1/2 cup half-and-half cream
  • 1/2 cup sugar

Directions

  • In a large bowl, combine the first four ingredients; set aside. In a heavy saucepan, combine corn syrup, butter, cream and sugar; cook and stir over medium heat until sugar is dissolved. Cook until a candy thermometer reads 234 degrees F (soft-ball stage).
  • Pour over cereal mixture and toss to coat. Pat into a greased 13-in. x 9-in. x 2-in. baking pan. Cool before cutting.