Heat sugar, corn syrup, and butter in a pot and let boil; stir mixture often until a candy thermometer reads between 250 and 266 degrees F (hardball stage).
Take mixture off of heat and mix in almond extract. Drizzle mixture over cereal mixture and toss. Pour mixture onto baking sheets lined with wax paper and let cool. Separate mixture into an airtight container and store for up to 1 week.