If you’ve ever visited the Lion House in Salt Lake City, you’ve probably tasted their Razzle Dazzle Cereal candy. It’s so good! The recipe is below. If you haven’t tried the Caramel Cereal recipe, that I have previously posted…it’s also delicious. All my family loves it.

9 1/2 Cups Rice Krispies cereal
8 1/2 Cups Rice Chex cereal
7 Cups Corn Chex cereal
4 1/2 cups Wheat Chex cereal
1- 10-ounce bag stick pretzels
2 1/2 cups slivered almonds, slightly toasted*
2 cup brown sugar
1 cup light corn syrup
1 cup butter
1 pint (2 cups) cream
Dash salt
2 teaspoons good vanilla
Mix the cereals, pretzels, and almonds in a large roasting pan; set aside. Combine sugars, corn syrup, butter, cream, and salt in a heavy saucepan. Bring mixture to a boil over medium heat. Adjust temperature to maintain a steady boil and cook, stirring constantly, to firm-ball stage, 245 degrees (mixture forms a firm ball when dropped into cold water and won’t flatten much when removed). Mix in 2 teaspoons Vanilla.
Pour cooked syrup over cereals and stir gently until coated. Pour on cookie sheets or table lined with waxed paper until cool. Makes 10 to 12 servings.
*To lightly toast almonds, toss almonds with 1 teaspoon melted butter and spread out on a baking sheet. Bake at 300 degrees, stirring often, for 10 to 15 minutes.