1 large box Rice Chex
1 large box Golden Grahams
2 cups whole almonds
2 cups coconut
2 cups light Karo syrup
1 ½ cups margarine
2 cups white sugar

Combine sugar, Karo syrup, and margarine in a sauce-pan. Bring to a boil and boil for 2 minutes. Pour over other ingredients and stir until completely covered. Cool on cookie sheets until semi-dry and store in an airtight container.