1 1/2 cups Corn Chex® cereal

1 1/2 cups Rice Chex® cereal

1 1/2 cups Wheat Chex® cereal

1/2 cup sliced almonds

2 tablespoons butter or margarine

2 tablespoons sugar

2 tablespoons frozen (thawed) lemonade concentrate

 

In large microwavable bowl, mix cereals and almonds.  In microwavable measuring cup, microwave butter uncovered on High about 30 seconds or until melted. Stir in sugar and lemonade concentrate. Microwave uncovered on High 30 seconds; stir. Pour over cereal mixture, stirring until evenly coated.  Microwave cereal mixture uncovered on High about 5 minutes, stirring every 2 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool. Store in airtight container.   Oven Directions: Heat oven to 300°F. In ungreased 13×9-inch pan, mix cereals and almonds. In 1-quart saucepan, heat butter, sugar and lemonade concentrate over medium heat until hot. Pour over cereal mixture, stirring until evenly coated. Bake uncovered 30 minutes, stirring after 15 minutes