I think I’m on a Chex mix kick. Seriously, it makes for a great snack and is so versatile. You can go all classic and make traditional Chex mix, add caramel for a crunchy sweet version, or goo it up with a sugar syrup. Did I just say “goo it up”? I constantly surprise myself with what I’m willing to put out there to the world. At least you know I’m keeping it real. This is one of my favorite Chex mix recipes . . . it’s softer than the others and offers the unique combination of almonds and coconut. Oh, and it guest stars . . . drum roll . . . Golden Grahams!
3 c Corn Chex
3 c Rice Chex
3 c Golden Grahams
½ c sliced almonds
1 c sweetened flaked coconut
¾ c butter
1 c sugar
1 c Karo syrup
dash salt
Combine cereals, almonds and coconut in large bowl. Set aside. In saucepan over medium heat, melt butter and add sugar, Karo syrup and salt. Bring to a boil and boil 8 minutes, stirring constantly. Remove from heat and pour over cereal mixture. Toss gently until cereals are coated evenly. Spread on wax paper to cool. Store in airtight container. Best eaten within a few days as cereal “soggifies”.
