Toasty Sweet Coconutty Graham Chex Mix
Description
This toasty sweet coconutty graham Chex Mix recipe mixes toasted coconut and almonds plus crispy rice and honey graham cereals in a buttery simple syrup.
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 1/2 cups butter
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Spread coconut on a baking sheet. Spread almonds on a separate baking sheet.
3
Bake coconut and almonds in the preheated oven for 15 minutes; stir and continue baking until coconut and almonds are golden brown, 5 to 10 minutes more, stirring every 2 to 3 minutes.
4
Combine coconut, almonds, rice cereal, and honey graham cereal together in a large bowl. Set aside.
5
Combine white sugar, corn syrup, and butter in a saucepan; attach a candy thermometer to the saucepan and bring mixture to a boil. Cook, without stirring, until mixture reaches 240 degrees F (115 degrees C), about 10 minutes, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
6
Pour sugar-butter mixture over cereal mixture; stir until well coated. Divide mixture between 2 baking sheets to cool, about 30 minutes, stirring occasionally to prevent clumping.