Lightly butter two large, shallow baking pans. Set aside.

In a large mixing bowl, toss together the cereals, coconut, and slivered almonds. Set aside. In a medium saucepan, add the butter, sugar, and corn syrup.

Cook and stir over medium heat until the syrup reaches the softball stage on a candy thermometer (about 324-degrees F.) If you don’t have a candy thermometer, no problem. Test the syrup periodically by dropping a few drops of the syrup into a small bowl of ice cold water. When the syrup is ready it will hold its shape, but will still be pliable when dropped into the water. Remove from heat and stir in the cinnamon. Pour over cereal mixture. Be careful, the syrup is very hot. Stir with a long handled spoon until cereal mixture is well coated with syrup mixture.

Divide between the two prepared baking pans and allow to cool to room temperature. Pull apart and serve. This is a chewy treat.