Sweet Chex

Sweet Chex Mix is simple to make. It is made with Corn Chex cereal and Golden Grahams cereal. Toasted coconut and slivered almonds are also mixed in. It is so delicious-it’s difficult to stop eating this mix.

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The gooey caramel coating makes this snack mix so delicious. All of the flavors combine to make a snack everyone will love. We always make this during the Christmas season. A Christmas movie and this for our snack makes us all happy.

Ingredients Needed for Sweet Chex:

Corn Chex

Golden Grahams

Coconut

Slivered almonds

Butter

Karo syrup

Sugar

Instructions for Sweet Chex:

Combine Corn Chex and Golden Grahams cereal in a large bowl. Set aside.

Toast the coconut: heat oven to 325 degrees. Spread coconut out on a baking sheet, lined with parchment paper. Then, bake at three minute intervals, stirring after each three minute interval. When lightly toasted-golden brown-remove from oven and cool. Watch this closely-so it doesn’t get to brown and burn!

In a sauce pan, bring butter, Karo Syrup, and sugar to a boil while stirring. Stirring constantly, boil for two minutes.

After the two minutes, pour some (about 1/3) of the caramel mixture over the cereal and stir. Sprinkle half of the toasted coconut and half of the slivered almonds over the mixture and stir.

Repeat with the caramel mixture, coconut, and almonds. Lastly, pour remaining caramel mixture over the Chex mix and stir.

Spread mixture out on two large baking sheets to cool completely.

Enjoy!

Store in an air-tight container.

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Sweet Chex

A delicious and addictive Chex mix snack recipe.

Course Dessert, Snack

Cuisine American

Keyword Caramel, Chex, Chex Mix Recipe, desserts, Easy Snack Recipes, Golden Grahams, Holiday Recipes, Simple

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12

Author Sweeter With Sugar

Ingredients

• 12 ounces Corn Chex cereal
• 12 ounces Golden Grahams cereal
• 7 ounces coconut toasted
• 7 ounces slivered almonds
• 1 cup butter
• 2 cups Karo Syrup
• 2 cups sugar

Instructions

1. Place cereal in a large mixing bowl, mix, and set aside.

2. Toast coconut in a 325° pre-heated oven: spread coconut out on a large, parchment covered, baking sheet. Toast in the oven at three minute intervals, stirring between each interval. Toast until coconut smells fragrant but not burned. It should be light golden brown. Remove from oven and cool completely.

3. Place butter, Karo syrup, and sugar in a sauce pan. Heat mixture to a boiling-stirring continually. Boil for two minutes. Remove from heat.

4. Pour about 1/3 of the caramel mixture over the cereal and mix. Sprinkle 1/2 of the toasted coconut and 1/2 of the slivered almonds over the cereal and mix.

5. Pour another 1/3 of the caramel mixture over the cereal. Then, 1/2 of the coconut and 1/2 of the slivered almonds. Mix.

6. Pour remaining caramel mixture over the cereal mixture and stir.

7. Spread mixture onto two large baking sheets to cool. Let cool completely. Enjoy!

8. Store in an air-tight container.