I love making snack mix for the holidays. And while I usually go for the savory stuff, this Honey Graham Snack Mix is one of my family’s favorites!
I should probably warn you, I could eat all 14 cups of this stuff by myself. It’s kind of addicting. Dangerously addicting.
If I were you, I’d plan on giving some away. Just package it up in a cellophane bag and tie it with a pretty ribbon. Trust me, your friends and neighbors will love you for it.
And if you’ll be sending care packages this holiday season, this snack mix travels well too.
I like to use peanuts or slivered almonds in the recipe, but any type of nuts (or no nuts at all) will work. And if you don’t like coconut, you can leave that out too.
Store brand Chex cereals work just fine in this recipe, but the store brand Golden Grahams tend to go soggy. The name brand version stays nice and crunchy, so I don’t usually skimp there.
The candy coating on this snack mix is meant to be a little chewy, so don’t overcook it or it will harden into one solid mass.
Unless, of course, you prefer it extra crunchy. Personally, I’d eat it either way. I literally have to have my husband hide it from me so I don’t eat too much!
If you’re looking for a sweet, candy-like snack mix to add to your recipe collection, then this is the snack mix for you!
Be sure to save this Honey Graham Snack Mix recipe to your favorite Pinterest board for later.
Honey Graham Snack Mix
Chex and Golden Grahams cereal with almonds and coconut, in a sweet candy coating.
- 6 cups Corn Chex or Rice Chex (or a combination)
- 6 cups Golden Grahams
- 2 cups nuts
- 1 cup coconut
- 3/4 cup butter
- 1 cup corn syrup
- 1 cup white sugar
- Place cereals, nuts and coconut in a large bowl.
- In a medium saucepan combine the butter, corn syrup and sugar. Stirring occasionally, bring to a boil over medium heat. Boil for 2 minutes.
- Pour immediately over the cereal mixture and stir to combine well.
- Pour onto wax paper lined baking sheets to cool, then break into bite size chunks.
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Who Dished It Up First: I got this recipe from my friend Micah.