Place cereal in a large mixing bowl, mix, and set aside.

Toast coconut in a 325° pre-heated oven: spread coconut out on a large, parchment covered, baking sheet. Toast in the oven at three minute intervals, stirring between each interval. Toast until coconut smells fragrant but not burned. It should be light golden brown. Remove from oven and cool completely.

Place butter, Karo syrup, and sugar in a sauce pan. Heat mixture to a boiling-stirring continually. Boil for two minutes. Remove from heat.

Pour about 1/3 of the caramel mixture over the cereal and mix. Sprinkle 1/2 of the toasted coconut and 1/2 of the slivered almonds over the cereal and mix.

Pour another 1/3 of the caramel mixture over the cereal. Then, 1/2 of the coconut and 1/2 of the slivered almonds. Mix.

Pour remaining caramel mixture over the cereal mixture and stir.

Spread mixture onto two large baking sheets to cool. Let cool completely. Enjoy!

Store in an air-tight container.