Mix all dry ingredients together in a large bowl (excluding sugar).
Heat the butter, Karo syrup, and sugar in sauce pan over medium heat while stirring. Once all the sugar has dissolved and it starts boiling let it boil for 2-3 minutes. It will expand into a frothy like substance (this is good because it will coat the chex mix evenly).
Immediately pour over dry ingredients and mix.
Spread wax paper over 2 big cookie sheets and spread apart the mixture on the cookie sheets so that it doesn't all clump together.
Let cool for at least 15 minutes and then EAT!!
Recipe by Sugar n' Spice Gals at https://sugar-n-spicegals.com/cranberry-almond-chex-mix/