Bowl with almonds Bowl with almonds Bowl with almonds

Almond Sweet Snack Mix


  • 17.6 ounces Rice Chex
  • 4 cups Stewart & Jasper Buttery Twists
  • 1 lb Stewart & Jasper Milk Chocolate Covered Almonds
  • 1 lb Stewart & Jasper Yogurt Almonds
  • 2 ¾ cups Stewart & Jasper Sliced Almonds
  • 1 cup sugar
  • 1 cup light corn syrup
  • ¾ cup butter, cubed
  • 1 teaspoon almond extract

Place cereal, S&J sliced almonds and S&J Buttery Twists in a large bowl; set aside. In a heavy saucepan, combine sugar, corn syrup, and butter. Bring to a boil over medium heat, stirring occasionally, until a candy thermometer reads 250 to 266 degrees (hard ball stage).

Remove from heat; stir in extract. Pour over cereal mixture, mix well. Let cool (about 5 minutes); add S&J Chocolate Covered and Yogurt Covered Almonds to the mixture; mix. Spread mixture onto waxed paper-lined baking sheets; cool. Toss to break apart. Store in an airtight container.