Toasty Sweet Coconutty Graham Chex Mix® Recipe -
Toasty Sweet Coconutty Graham Chex Mix(R) Recipe
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Toasty Sweet Coconutty Graham Chex Mix®

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"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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Ingredients Edit and Save

Original recipe makes 36 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    1 hr 15 mins


  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.
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Reviews More Reviews

Jan 12, 2014

This recipe is addictively delicious!! However, I don't have a bowl big enough to mix this in and my biggest bowl is pretty huge. I had to mix it in 2 separate bowls and maybe didn't get it mixed as good as it could have been. I would recommend making a half batch. I also think the corn syrup and sugar mixture should be cooked to a couple degrees less than recommended. Mine was slightly to hard, not quite soft. Overall, this is an awesome snack!

Aug 14, 2014

As written, this is just fine. As the previous reviewer mentioned, it makes a HUGE batch- I halved the recipe and it filled up 1 1/2 gallon freezer bags. I added 1 tsp of sea salt to the candy mixture before cooking at a little vanilla at the end. Despite bringing the candy to the correct temperature, this was very tacky and unpleasant to chew after it cooled. I decided to throw it back in the oven at 250 like you would with caramel corn, since the candy mixture was very similar. I left it in for 1 hour, stirring every 15 minutes and it turned out perfectly! I allowed it to cool in single layer on wax paper.


4 Ratings

Dec 08, 2014

As written, this is way too chewy. However, other reviewers suggested putting it in a 250 degree oven for an hour (stirring every 15 minutes) and 45 minutes actually does the trick. If you're going to make the entire batch, mix it up in a BIG roasting pan that you can then transfer to the oven. I lightly toasted the coconut and almonds at first because I knew they would get extra time in the oven at the end. I also used a big spatula for the stirring and coated it with PAM to make things go easier. Then spread it out on parchment paper to quickly cool like caramel popcorn. Next time I will spray the roaster with PAM as well and maybe add a little vanilla toward the end of the cooking for the sugar mixture. So good but the directions are a bit off. (Oh, and you'll end up with lots of little coconut bits and almonds not attached to the cereal. I put it in a bag and will use for topping yogurt, ice cream, pudding, etc.)


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  • Calories
  • 349 kcal
  • 17%
  • Carbohydrates
  • 50.1 g
  • 16%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 279 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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