Ingredients/Directions

1 12-ounce box corn flakes
1 13-ounce box crispy rice cereal
1 1/2 packages coconut
1 20-ounce package Spanish peanuts

Syrup:
4 cups white corn syrup
4 cups sugar
2 cups milk
2 teaspoons vanilla

Mix the cereals, coconut and peanuts in a large roasting pan. Place in a warm oven (200 degrees). Stir with spatula several times. While the cereals are crisping, make syrup. Mix corn syrup, sugar, milk and vanilla in a heavy pan, and cook over medium heat until it reaches 215 or 220 degrees, or to soft- or firm-ball stage. Do not overcook. Stir often. (Takes about 30 minutes.) Remove from heat and add vanilla. Stir well. Pour hot syrup over the cereal mix, and stir with wooden spoon until it all sticks together. Spread cereal on waxed paper, and mash gently with your hands. Let cool. Break into pieces, and store in airtight containers.