Malted Golden Graham Chex Mix Recipes

GOLDEN GRAHAM CHEX MIX

Steps:

• Pour cereal, almonds and any additional mix-ins into two large mixing bowls, half in each bowl.
• In a large saucepan, melt butter, add sugar and corn syrup. Mix and boil for 2 minutes over medium high heat. Remove from heat and add vanilla and almond extract to syrup mixture.
• Pour half of this mixture into each bowl of cereal. Stir until all the cereal is coated.
• Pour onto parchment lined baking sheets to cool. This prevents over-stickiness and keeps it from sticking together on one large clump in the bowl.

MALTED GOLDEN GRAHAM CHEX MIX

Steps:

• Line 2 large baking sheets with parchment paper. Set aside.
• Coarsely chop the malt balls. I add 1 cup at a time to my mini food processor and pulse 2 or 3 times.
• In an extra large bowl, combine the cereals, coconut, pretzels, and chopped malt balls. (If you're adding nuts, put them in now too)
• In a large saucepan, melt together the butter, sugar, malted milk powder, and corn syrup, stirring often. When the butter is completely melted, raise the heat to medium high.
• Bring butter mixture to a rolling boil, then set a timer and boil for 2 minutes, stirring constantly. Remove from heat and pour over the cereal mixture. Stir gently until well combined.
• Pour mixture onto the two prepared sheet pans, spreading it out over the parchment paper. Let it cool and then enjoy. Once cooled, you can toss in a few more malt balls if desired. Store for up to a week at room temperature in an airtight container.

TOASTY SWEET COCONUTTY GRAHAM CHEX MIX®

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.