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Sweet Holiday Chex Mix is a crunchy, flavorful, and addictive snack mix. Golden grahams and chex cereals are coated in a sweet glaze with freshly coated coconut and sliced almonds.
I love to keep a snack mix on hand for the holidays. It’s perfect for unexpected company. Even better, it’s a fantastic treat to fill a decorative tin and give as a gift. You’ll love this sweet holiday chex mix, also known as “Christmas crack,” because it’s incredibly easy and, you guessed it, addictive.
For a savory alternative, I recommend my Spicy Garlic Chex Mix. It’s easy to adjust the spice level if you’re interested in a mild, crunchy, snack. Another sweet alternative is my Snickerdoodle Puppy Chow Snack Mix. It’s filled with cinnamon and white chocolate, and makes a fun and festive treat for the holidays.
This sweet snack mix is a little crunchy, a little chewy, and big on flavor. Everyone who tries it can’t get enough. I get requests to make this snack mix all the time – no matter the season. Although it has some classic holiday flavors, it can be enjoyed year round.
“Christmas crack” is a well known recipe that has been replicated time and time again. I made one simple change that elevates the flavor dramatically. 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.
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.
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 with care.
- 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 in a sealed container. Best if enjoyed within 3-4 days.
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