1.25 cups brown rice syrup
3/4 cup almond butter
2 T coconut oil
2 t vanilla
1/2 t almond extract
6 cups crispy rice cereal

Line baking pan with parchment paper, extending up the long sides.

Heat brown rice syrup until it bubbles; remove from heat and add almond butter, coconut oil, and extracts. Stir until glossy and elastic.

Put rice cereal in a (big-enough) mixing bowl; add syrup and mix well. Pour into prepared baking pan, even out, cover with plastic wrap or parchment paper.

Chill, cut into pieces, wrap.