Sweet Holiday Chex Mix is a crunchy and flavorful dessert snack mix. Golden grahams and chex cereals are coated in a sugar glaze with toasted coconut and almond slices.
A sweet snack mix is perfect to keep on hand for the holidays. It’s also a fantastic treat to fill a decorative tin and give as a gift.
Golden grahams and chex cereals are mixed with shredded coconut and sliced almonds, then coated in a sweet sugar glaze. This sweet snack mix is a little crunchy, a little chewy, and big on flavor.
You’ll love this sweet holiday chex mix, also known as “Christmas crack,” because it’s incredibly easy and crowd pleasing.
Toasting coconuts and almonds
Toasting the coconut and almonds is a crucial step that you don’t want to skip. It’s simple, yet effective.
Toasting the coconut adds a warm, caramelized flavor to the snack mix. It also brings out the nutty flavor of the almonds.
While this recipe can be skipped to save time, I highly recommend giving it a try.
This recipe makes a large batch of snack mix. It’s perfect to fill gift bags, decorative tins, or to fill a large bowl at your next party.
Feel free to half or quarter the recipe for a smaller occasion. Click or hover over the servings in the recipe card and use the sliding bar to change your serving size.
Sweet Holiday Chex Mix
- 2 cups unsweetened shredded coconut or flaked coconut
- 2 cups sliced almonds
- 6 cups golden grahams cereal
- 6 cups rice chex cereal
- 3/4 cup unsalted butter
- 1 cup corn syrup
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Spread coconut and almonds in an even layer on baking sheet. Bake for 7-8 minutes, stirring halfway through. Coconut will brown quickly, watch carefully.
- In a large bowl, combine golden grahams, rice chex, toasted coconut and almonds. Set aside.
- In a saucepan over medium heat, combine butter, corn syrup, sugar, and salt. Bring to a boil. Boil for a full two minutes, then remove from heat. Add vanilla and stir to combine.
- Pour butter mixture over cereal mixture. Stir until cereal is evenly coated.
- Lay parchment out on multiple baking sheets or counter top. Spread cereal mixture across parchment paper in a thin layer and allow to dry for 1-2 hours. Mixture will remain slightly sticky.
- Store leftovers in a sealed container at room temperature. Best enjoyed within 3-4 days – over time, cereal will begin to get soft.
- Rice chex can be substituted with corn chex or wheat chex if needed.