Toasty Sweet Coconutty Graham Chex Mix Recipes

Steps:

• Spray a LARGE (the biggest you can find) bowl with nonstick cooking spray.
• Pour in the entire box of Chex cereal, coconut, and almonds. Gently mix together.
• Mix together the sugar, butter, light corn syrup, and dash of salt in a medium saucepan over med/high heat.
• Bring to a full boil, turn heat down to medium, and cook for three minutes, stirring constantly.
• Pour over the cereal mixture in the big bowl and stir evenly.
• Spread cereal evenly on wax paper and let cool.
• Once it cools, I bag it up in little cellophane bags and share with neighbors and friends. Or put it in a bowl and dig in!
• You can also store it in an airtight container or Ziploc bag and it lasts for a couple of days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread coconut out on a baking sheet. Spread almonds onto a separate baking sheet.
• 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.
• Combine coconut, almonds, rice cereal squares, and honey graham cereal together in a large bowl.
• 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.
• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread coconut out on a baking sheet. Spread almonds onto a separate baking sheet.
• 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.
• Combine coconut, almonds, rice cereal squares, and honey graham cereal together in a large bowl.
• 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.
• 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.