Almond Munch

In a large skillet over a medium heat, cook the almonds with the margarine, sugar, corn syrup and water, stirring constantly until mixture starts to boil.

Cook and stir for 10 to 12 minutes longer, or until almonds start to brown.

Remove from heat. Carefully stir vanilla extract and almond flavoring into the hot mixture.

Add the cereal; gently stir to coat cereal.

Spread mixture onto a foil lined 10 x 15-inch cookie sheet that has been sprayed with nonstick vegetable spray.

Cool completely, then break into pieces.

Store in an airtight container.

Yields about 7 cups.