Monday, September 24, 2018


Almond Coconut Chex Mix

5 C Corn Chex, Rice Chex, Wheat Chex or a mix

3 C bran cereal or Crispix

2 C honey graham bears

1 heaping C pretzel sticks

1 C shredded sweetened coconut flakes, to taste

1½ C whole almonds


Syrup coating:

½ C butter (1 stick)

1½ C light corn syrup

1½ C granulated sugar

⅛ tsp baking soda


Add all the cereals, almonds, coconut, pretzels and honey grahams to a large mixing bowl. Add butter to a large saucepan over medium heat. Once melted, add corn syrup and sugar and stir well to combine. Bring to a boil, stirring continuously.

Once you see the outside edges of the mixture start to boil, set timer for 2 minutes. Remove from heat immediately and stir in baking soda. Slowly pour syrup over the Chex mix and use a wooden spoon to gently stir to coat the cereal.

Allow to cool for at least 10 to 15 minutes before eating. Store extras in an airtight container for 3 to 4 days.

Recipe and photo courtesy of


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