Almond Coconut Chex Mix includes my favorite cereals, pretzels, and golden grahams tossed in a sweet syrup to make the most addicting snack mix!
Happy Friday! You’ll have to excuse me as I go cry in a corner since my sister is leaving today. She’s been here this whole week and we have had such a BLAST. My kids have especially loved attacking my baby nephew with loves and kisses.
The snack mix may help to cheer me up a little. After all, it is my favorite “snack” mix of all time.
One of our old neighbors gave my mom the recipe many years ago and it has since become a family favorite. We would bring it on any and all summer camping trips or road trips growing up.
You can completely customize it depending on what cereal your family likes. It’s easy to throw together, it lasts for several days, and it’s incredibly addicting!
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Almond Coconut Chex Mix includes my favorite cereals, pretzels, and golden grahams tossed in a sweet syrup to make the most addicting snack mix! It makes 10-12 cups!
- 5 cups Chex cereals , Corn Chex, Rice Chex, Wheat Chex or a mix of multiple kinds
- 3 cups bran cereal (or Crispix)
- 1 1/2 cups whole almonds
- 1 cup shredded sweetened coconut , to taste
- 1 heaping cup pretzel sticks
- 2 cups honey graham bears
- 1/2 cup butter (1 stick)
- 1 1/2 cups light corn syrup
- 1 1/2 cups granulated sugar
- 1/8 teaspoon 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 your timer for 2 minutes. *SEE NOTE BELOW*
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 10-15 minutes before eating. Store extras in an airtight container for 3-4 days.
**UPDATE: 9/1/17
After a few readers were having trouble with this recipe, I tested it in my kitchen today. On my candy thermometer it reached about 235 degrees F when I removed it from the heat.
Candy thermometers are not always completely accurate, so just watch the mixture. When you see the outside edges of the mixture begin to boil, set your timer! Remove it from heat about 2 minutes later. When you lift a wooden spoon from the pan after stirring the syrup, there will be excess syrup that drips from the spoon, but when it's ready, there should also be a good coating on the spoon that doesn't drip completely back into the pan.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Linda says
This is like a chocolate-free Almond Joy. Sounds delicious! Cute kids too. Thanks for sharing.
Wishes for tasty dishes, Linda
Jennifer D says
This sounds delicious! My kids love eating mixes such as these! I wondered with the sauce would you add the baking soda at the end of heating with the corn syrup and sugar?
Love your website and blog 😉
Lauren Allen says
Hi Jennifer–thanks! My kids do too 🙂 Yes, add the baking soda at the end.
angela prade says
this looks wonderful…does the glaze/syrup mixture firm up and become hard or is the mix sticky?
Lauren Allen says
Hi Angela, It does firm up. It doesn’t get completely hard (not tacky on your teeth), but it’s not sticky to your fingers at all either.
Betty Westbrook says
Do you think a half teaspoon of almond extract would be OK to add after the soda….just to accent the almond flavor?
This recipe looks amazing. Thank you.
Lauren Allen says
Hi Betty–I think that would be yummy!
Kari says
My syrup didn’t “set” up, I don’t think. The whole batch is very sticky and gooey!
Is there any way to fix this? Its a big bowl of ingredients I’d hate to have to go waste!
Lauren Allen says
Hi Kari, I’m sorry! next time try cooking the syrup a little longer. (cooking times can vary depending on your altitude and humidity).
Sharon says
I made this yesterday and although it is delicious I was disappointed in the consistency. I thought it would be like reaching into a bag of Poppycock but mine didn’t firm up as I thought it would. Should I have cooked the syrup longer?
Lauren Allen says
Hi Sharon, yes, you would just need to cook the syrup a little longer next time.
Mary says
Same sticky problem. Flavor is good! It just all is stuck together even though I spread it out on parchment paper for over 30 minutes.
Brandi says
Hey there! I added chocolate chips in the mixture and it melted a little and it’s so good! It’s like an almond joy