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Toasty Sweet Coconutty Graham Chex Mix®

Rated as 4.67 out of 5 Stars

"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!"
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Ingredients

1 h 15 m servings 349 cals
Original recipe yields 36 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread coconut out on a baking sheet. Spread almonds onto a separate baking sheet.
  3. 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.
  4. Combine coconut, almonds, rice cereal squares, and honey graham cereal together in a large bowl.
  5. 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.
  6. 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


Per Serving: 349 calories; 16 g fat; 50.1 g carbohydrates; 3.4 g protein; 20 mg cholesterol; 279 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 12 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

yummy! toast coconut and almonds for a minute, 1/2 recipe is a lot, added a pinch of salt and a splash of vanilla.

Most helpful critical review

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...

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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...

yummy! toast coconut and almonds for a minute, 1/2 recipe is a lot, added a pinch of salt and a splash of vanilla.

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 ca...

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 mixe...

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 ...

OMG. Verry addicting.

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.

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 cocon...

too chewy??? it's suppose to be crunchy, chewy, sweet, wonderfully delicious! so addictive! it's not suppose be crunchy like caramel corn