1 C. brown sugar
1 C. dark corn syrup
1/2 C butter
12 C. cherrios
2 C. whole pecan halves
1 C whole almonds

In a large saucepan, heat sugar, corn syrup and butter until sugar and butter are melted. Stir in Cherrios, pecans and almonds

Spread onto 2 greased cookie sheets. Bake at 325 for 15 minutes

Cool for 10 minutes. Stir to loosen from pan and then cool completely.

Pack in quart jars and fancy the lid with a sheet of Christmas fabric and a bow.