5cupsChex cereals, Corn Chex, Rice Chex, Wheat Chex or a mix of multiple kinds
3cupsbran cereal(or Crispix)
1 1/2cupswhole almonds
1cupshredded sweetened coconut, to taste
1heaping cuppretzel sticks
2cupshoney graham bears
For the syrup coating:
1 1/2cupslight corn syrup
1 1/2cupsgranulated sugar
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: 9/1/17After 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.