Chewy Almond Chex Mix Recipes

Steps:

• In a large bowl add the Rice Chex, shredded coconut and sliced almonds, put to the side.
• In a dutch oven combine the Karo corn syrup, butter, sugar, and salt and cook on medium heat, stiring constantly until the mixture comes to a boil.
• Remove the mixture from the heat and add the baking soda and almond extract, stir until combined. (The mixture will get frothy and will expand in size, this is normal and what you want).
• Add your reserved dry ingredients to your wet mixture and stir lightly until the ingredients are combined.
• Spread the combined mixture onto waxed paper on your counter top.
• Allow mixture to cool for 1 hour or until the mixure is able to be packaged. (Or at least until your patience runs thin and you have to have just a nibble).

Steps:

• Place cereal and almonds in a large bowl; set aside. In a heavy saucepan, combine the sugar, corn syrup and butter. Bring to a boil over medium heat, stirring occasionally, until a candy thermometer reads 250° to 266° (hard-ball stage)., Remove from the heat; stir in extract. Pour over cereal mixture; mix well. Spread onto waxed paper-lined baking sheets; cool. Toss to break apart. Store in an airtight container.

Steps:

• Spray a LARGE (the biggest you can find) bowl with nonstick cooking spray.
• Pour in the entire box of Chex cereal, coconut, and almonds. Gently mix together.
• Mix together the sugar, butter, light corn syrup, and dash of salt in a medium saucepan over med/high heat.
• Bring to a full boil, turn heat down to medium, and cook for three minutes, stirring constantly.
• Pour over the cereal mixture in the big bowl and stir evenly.
• Spread cereal evenly on wax paper and let cool.
• Once it cools, I bag it up in little cellophane bags and share with neighbors and friends. Or put it in a bowl and dig in!
• You can also store it in an airtight container or Ziploc bag and it lasts for a couple of days.