I was given this recipe from a good friend. It was really good. Then I toasted the coconut and almonds and it was really, really good! Great finger food for watching football and parties!

TADA
prep:
15 mins
cook:
30 mins
total:
1 hr 15 mins
stand:
30 mins
Servings:
36
Max Servings:
36
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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Spread coconut out on a baking sheet. Spread almonds onto a separate baking sheet.

  • Bake coconut and almonds in the preheated oven for 15 minutes. Remove baking sheets from oven and stir; continue cooking, stirring every 4 to 5 minutes, until coconut and almonds are golden brown, 5 to 10 minutes.

  • Combine coconut, almonds, rice cereal squares, and honey graham cereal together in a large bowl.

  • Bring white sugar, corn syrup, and butter to a boil in a saucepan. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, about 10 minutes.

  • Pour sugar mixture over cereal mixture and stir until well coated. Pour mixture out onto 2 baking sheets to cool, stirring occasionally to prevent clumping.

Nutrition Facts

349.04 calories; 3.4 g protein; 50.14 g carbohydrates; 2.37 g dietary-fiber; 24.22 g sugars; 15.96 g fat; 8.14 g saturated-fat; 20.34 mg cholesterol; 571.23 IU vitamin-a-iu; 4.19 mg niacin-equivalents; 0.35 mg vitamin-b6; 4.02 mg vitamin-c; 106.65 mcg folate; 96.45 mg calcium; 5.12 mg iron; 46.64 mg magnesium; 137.38 mg potassium; 278.65 mg sodium; 0.26 mg thiamin; 143.66 calories-from-fat; 56 percent-of-calories-from-carbs; 40 percent-of-calories-from-fat; 3 percent-of-calories-from-protein; 20 percent-of-calories-from-sat-fat


Reviews (11)

Read All Reviews

Most helpful positive review

Paula Mitchell
10/12/2015
yummy! toast coconut and almonds for a minute 1/2 recipe is a lot added a pinch of salt and a splash of vanilla.
(2)

Most helpful critical review

SunnyDaysNora
08/14/2014
As written this is just fine. As the previous reviewer mentioned it makes a HUGE batch- I halved the recipe and it filled up 1 1/2 gallon freezer bags. I added 1 tsp of sea salt to the candy mixture before cooking at a little vanilla at the end. Despite bringing the candy to the correct temperature this was very tacky and unpleasant to chew after it cooled. I decided to throw it back in the oven at 250 like you would with caramel corn since the candy mixture was very similar. I left it in for 1 hour stirring every 15 minutes and it turned out perfectly! I allowed it to cool in single layer on wax paper.
(4)
12 Ratings
  • 5 Rating Star 10
  • 3 Rating Star 2
SunnyDaysNora
08/14/2014
As written this is just fine. As the previous reviewer mentioned it makes a HUGE batch- I halved the recipe and it filled up 1 1/2 gallon freezer bags. I added 1 tsp of sea salt to the candy mixture before cooking at a little vanilla at the end. Despite bringing the candy to the correct temperature this was very tacky and unpleasant to chew after it cooled. I decided to throw it back in the oven at 250 like you would with caramel corn since the candy mixture was very similar. I left it in for 1 hour stirring every 15 minutes and it turned out perfectly! I allowed it to cool in single layer on wax paper.
(4)
Paula Mitchell
10/12/2015
yummy! toast coconut and almonds for a minute 1/2 recipe is a lot added a pinch of salt and a splash of vanilla.
(2)
pitbullvr
01/12/2014
This recipe is addictively delicious!! However I don't have a bowl big enough to mix this in and my biggest bowl is pretty huge. I had to mix it in 2 separate bowls and maybe didn't get it mixed as good as it could have been. I would recommend making a half batch. I also think the corn syrup and sugar mixture should be cooked to a couple degrees less than recommended. Mine was slightly to hard not quite soft. Overall this is an awesome snack!
(2)
dagan
09/09/2015
I made this and loved it. Others have mentioned it's too chewy - not so for me. I love the chewiness. I did toast the coconut but the almond slivers burned to a crisp while toasting so be careful with that. I bought more almonds and just added without toasting. Still yummy! Makes a HUGE batch so took some to a party to work etc. Good for large gatherings.
(2)
Clearview
12/08/2014
As written this is way too chewy. However other reviewers suggested putting it in a 250 degree oven for an hour (stirring every 15 minutes) and 45 minutes actually does the trick. If you're going to make the entire batch mix it up in a BIG roasting pan that you can then transfer to the oven. I lightly toasted the coconut and almonds at first because I knew they would get extra time in the oven at the end. I also used a big spatula for the stirring and coated it with PAM to make things go easier. Then spread it out on parchment paper to quickly cool like caramel popcorn. Next time I will spray the roaster with PAM as well and maybe add a little vanilla toward the end of the cooking for the sugar mixture. So good but the directions are a bit off. (Oh and you'll end up with lots of little coconut bits and almonds not attached to the cereal. I put it in a bag and will use for topping yogurt ice cream pudding etc.)
(1)
Rhonda Proctor
11/22/2016
This recipe is a cavity in the making! But a yummy cavity! Followed the recipe to a "T". Word of advice-don't put on wax paper to cool. Use a buttered cookie sheet.
Rhonda Lehotsky
12/25/2016
OMG. Verry addicting.
Melinda
02/07/2016
I made this for Super Bowl 50 & it is a big hit. I subbed Corn & Rice Chex instead of Golden Grahams because I have celiac & it came out great. When I make it again I'll probably add more coconut because I love coconut.
angstump
07/25/2015
This is SO good! Definitely toast the coconut and almonds and know that it's going to be sticky after it cools...not like a typical Chex mix. But it's not soggy there's still a crunch to it. I made this for a family gathering and it was gone in minutes with everyone asking for the recipe.