Preheat the oven to 350 degrees F (175 degrees C).
Spread coconut on a baking sheet. Spread almonds on a separate baking sheet.
Bake coconut and almonds in the preheated oven for 15 minutes; stir and continue baking until coconut and almonds are golden brown, 5 to 10 minutes more, stirring every 2 to 3 minutes.
Combine coconut, almonds, rice cereal, and honey graham cereal together in a large bowl. Set aside.
Combine white sugar, corn syrup, and butter in a saucepan; attach a candy thermometer to the saucepan and bring mixture to a boil. Cook, without stirring, until mixture reaches 240 degrees F (115 degrees C), about 10 minutes, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
Pour sugar-butter mixture over cereal mixture; stir until well coatnput type=”hidden” name=”print” />
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| 349 | Calories |
| 16g | Fat |
| 50g | Carbs |
| 3g | Protein |
