1. Toast almonds in 13 x 9 x 2-inch baking pan. Remove from oven and stir in KELLOGG'S CRISPIX cereal. Set aside.
2. Melt margarine with corn syrup in small saucepan, until smooth. Stir in lemon peel and lemon juice. Pour over cereal mixture. Stir until evenly coated.
3. Bake at 250°F for 30 minutes, stirring after 15 minutes. Spread on waxed paper or baking sheet coated with cooking spray. Cool completely. Store in airtight container.
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