Toasty Sweet Coconutty Graham Chex Mix®

Ingredients

• 1 package sweetened shredded coconut , 14 ounce
• 2 packages slivered almonds , 6 ounce
• 1 box crispy rice cereal squares , 14 ounce
• 1 box honey graham cereal , 12 ounce
• 2 cups white sugar
• 2 cups corn syrup
• 1.5 cups unsalted butter

Instructions

1. 1

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

2. 2

   Spread coconut on a baking sheet. Spread almonds on a separate baking sheet.

3. 3

   Bake coconut and almonds in the preheated oven for 15 minutes. Remove baking sheets from the oven and stir. Continue baking, stirring every 2 to 3 minutes, until coconut and almonds are golden brown, 5 to 10 minutes total.

4. 4

   Combine coconut, almonds, rice cereal, and honey graham cereal together in a large bowl. Set aside.

5. 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 water and placed on a flat surface, about 10 minutes.

6. 6

   Pour sugar-butter mixture over cereal mixture and stir until well coated. Divide mixture between 2 baking sheets to cool, stirring occasionally to prevent clumping.