Delicious Toasted Coconut Graham Chex Mix Recipe

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
• 1.5 cups butter

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Spread the coconut evenly on a baking sheet. Spread the almonds on a separate baking sheet.
3. Bake the coconut and almonds in the preheated oven for 15 minutes. Stir and continue baking until the coconut and almonds are golden brown, about 5 to 10 minutes more, stirring every 2 to 3 minutes.
4. In a large bowl, combine the toasted coconut, almonds, rice cereal, and honey graham cereal. Set the mixture aside.
5. In a saucepan, combine the white sugar, corn syrup, and butter. Attach a candy thermometer to the saucepan and bring the mixture to a boil. Cook, without stirring, until the mixture reaches 240 degrees F (115 degrees C), approximately 10 minutes, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed and placed on a flat surface.
6. Pour the sugar-butter mixture over the cereal mixture. Stir well to ensure everything is thoroughly coated. Divide the mixture between 2 baking sheets to cool for about 30 minutes, stirring occasionally to prevent clumping.

Nutrition

• Calories: 349 kcal
• Fat Content: 16 g
• Fiber Content: 2 g
• Sugar Content: 24 g
• Sodium Content: 279 mg
• Protein Content: 3 g
• Cholesterol Content: 20 mg
• Carbohydrate Content: 50 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g