Almond Coconut Chex Mix includes my favorite cereals, pretzels, and golden grahams tossed in a sweet syrup to make the most addicting snack mix!

A wooden bowl filled with Chex cereal, Teddy grahams , pretzel sticks, almonds, and coconut and topped with a corn syrup mixture to make a chewy 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.

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The snack mix may help to cheer me up a little. After all, it is my favorite “snack” mix of all time.

A bowl filled with Chex cereal, Teddy grahams , pretzel sticks, almonds, and coconut with a wooden spoon in it as well.

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.

A hand reaching in to a bowl to grab a pinch of almond coconut Chex mix.

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!

Consider trying these snacks..:

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Recipe

Almond Coconut Chex Mix | Tastes Better From Scratch
Prep 20 mins
Cook 2 mins
Total 22 mins
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Ingredients
  

  • 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

For the syrup coating:

  • 1/2 cup butter (1 stick)
  • 1 1/2 cups light corn syrup
  • 1 1/2 cups granulated sugar
  • 1/8 teaspoon baking soda

Instructions
 

  • 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.

Notes

**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. 
 

Nutrition

Calories: 621kcalCarbohydrates: 114gProtein: 10gFat: 19gSaturated Fat: 8gCholesterol: 16mgSodium: 568mgPotassium: 497mgFiber: 13gSugar: 59gVitamin A: 1590IUVitamin C: 2.7mgCalcium: 125mgIron: 20.3mg

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Almond Coconut Chex Mix | Tastes Better From Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. I think the flavor is great; however, the picture really gives the illusion it has a hard Carmel corn like texture and this is soft and chewy like Rice Krispies. To me it was a waste of money. This really should be more specific so someone doesn’t get the illusion they are making a brittle.

  2. 5 stars
    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

  3. 3 stars
    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.

  4. 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?

  5. 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!

    1. Hi Kari, I’m sorry! next time try cooking the syrup a little longer. (cooking times can vary depending on your altitude and humidity).

  6. 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.

  7. this looks wonderful…does the glaze/syrup mixture firm up and become hard or is the mix sticky?

    1. 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.

  8. 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 😉

  9. This is like a chocolate-free Almond Joy. Sounds delicious! Cute kids too. Thanks for sharing.

    Wishes for tasty dishes, Linda