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Line an extra-large baking sheet with wax paper or parchment paper; set aside. In an extra-large bowl, gently combine cereal, graham crackers, pretzels, rice cakes, marshmallows, raisins (or mixed fruit bits) and nuts.
In a medium saucepan, combine white chocolate, cream and corn syrup. Cook and stir over low heat until nearly melted; remove from heat and stir gently until smooth. Stir in almond extract.
Pour warm chocolate mixture over cereal mixture; toss gently to coat. Immediately spread mixture onto the prepared baking sheet. Cool until chocolate is set (up to 12 hours). Break into pieces as needed. Store in an airtight container for up to 5 days.