- 5 cups Rice Chex
- 4 cups Corn Chex
- 3 cups Golden Grahams
- 1 cup sweetened shredded coconut
- 1 cup slivered almonds
- 3/4 cup butter, cubed
- 1 cup sugar
- 1 cup light corn syrup
- Grease two 15-in. x 10-in. x 1-in. baking pans; set aside. In a large bowl, combine cereals, coconut and almonds; set aside.
- In a heavy saucepan, combine the butter, sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Boil for 10 minutes, stirring occasionally.
- Pour over cereal mixture and stir until well coated. Spread onto prepared pans. Cool, stirring occasionally. Store in an airtight containers. Yield: 3-1/2 quarts.
Reviews for Holiday Snack Mix
"Made this at Christmas time 2013. It was everyone's favorite. Also made a gluten free version omitting the Golden Grahams. Easy to make, makes a good amount and lasts a long time in an airtight container."
"Might have been sticky because of humidity"
"I was excited about makeing this recipe. I followed the directions exactly and it is very sticky! Can anyone tell me why."