Toasty Sweet Coconutty Graham Chex Mix® Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 25, 2015
This is SO good! Definitely toast the coconut and almonds, and know that it's going to be sticky after it cools...not like a typical Chex mix. But it's not soggy, there's still a crunch to it. I made this for a family gathering and it was gone in minutes, with everyone asking for the recipe.
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Reviewed: Dec. 8, 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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Photo by SunnyDaysNora
Reviewed: 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.
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Cooking Level: Expert

Home Town: Paso Robles, California, USA
Reviewed: 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!
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