Toasty Sweet Coconutty Graham Chex Mix Recipe

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.