Toasty Sweet Coconutty Graham Chex Mix® recipe

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Ingredients

1 (14 ounce) package sweetened shredded coconut
2 (6 ounce) packages slivered almonds
1 (14 ounce) box crispy rice cereal squares (such as Rice Chex®)
1 (12 ounce) box honey graham cereal (such as Golden Grahams®)
2 cups white sugar
2 cups corn syrup
1 ½ cups butter

Nutrition Info

349 calories
carbohydrate: 50.1 g
cholesterol: 20.3 mg
fat: 16 g
fiber: 2.4 g
protein: 3.4 g
saturatedFat: 8.1 g
servingSize: -
sodium: 278.6 mg
sugar: 24.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Spread coconut out on a baking sheet. Spread almonds onto a separate baking sheet.

  3. Bake coconut and almonds in the preheated oven for 15 minutes. Remove baking sheets from oven and stir, continue cooking, stirring every 4 to 5 minutes, until coconut and almonds are golden brown, 5 to 10 minutes.

  4. Combine coconut, almonds, rice cereal squares, and honey graham cereal together in a large bowl.

  5. Bring white sugar, corn syrup, and butter to a boil in a saucepan. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, about 10 minutes.

  6. Pour sugar mixture over cereal mixture and stir until well coated. Pour mixture out onto 2 baking sheets to cool, stirring occasionally to prevent clumping.

Recipe Yield

36 servings

Recipe Note

I was given this recipe from a good friend. It was really good. Then I toasted the coconut and almonds and it was really, really good! Great finger food for watching football and parties!

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