CHEX MIX RECIPE COCONUT RECIPES

Steps:

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

Steps:

• In a large bowl add the Rice Chex, shredded coconut and sliced almonds, put to the side.
• In a dutch oven combine the Karo corn syrup, butter, sugar, and salt and cook on medium heat, stiring constantly until the mixture comes to a boil.
• Remove the mixture from the heat and add the baking soda and almond extract, stir until combined. (The mixture will get frothy and will expand in size, this is normal and what you want).
• Add your reserved dry ingredients to your wet mixture and stir lightly until the ingredients are combined.
• Spread the combined mixture onto waxed paper on your counter top.
• Allow mixture to cool for 1 hour or until the mixure is able to be packaged. (Or at least until your patience runs thin and you have to have just a nibble).