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
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 tastesbetterfromscratch.com.