1/2 cup sugar
1/2 cup light corn syrup (Karo)
1/2 cup cream
3 cups corn flakes
1/2 cup nuts
1/2 cup coconut flakes

Combine sugar, corn syrup and cream. Cook to soft ball stage (236°F on candy thermometer).

Add corn flakes, nuts and coconut. Mix well. Spread in greased pan. Cool and cut in bars.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Carolyn Meyer