Golden Chex Mix Recipes

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.

GOLDEN CHEX® MIX

Steps:

• In large microwavable bowl, mix cereals, cashews and raisins.
• In 2-cup microwavable measuring cup, microwave butter, mustard, honey and seasoned salt uncovered on High 1 to 2 minutes or until butter is melted and mixture is hot; stir. Pour over cereal mixture; toss to coat. Microwave uncovered on High 5 to 6 minutes, stirring every 2 minutes, until mixture begins to brown.
• Spread on waxed paper or foil to cool. Store in airtight container.

GOOEY GOLDEN CHEX MIX

Steps:

• Combine cereal, pretzel, almonds, and coconut in a large mixing bowl.
• in large saucepan combine butter, sugar, and corn syrup and stir well. Bring to rolling boil and cook to soft ball stage OR 234 degrees on a candy thermometer.
• Let cool slightly. Pour mixture over cereal mix. Stir until it is well coated.
• Pour mixture out onto two large cookie sheets, lined with parchment paper, to cool. Stir occasionally to prevent clumping.

HOMEMADE CHEX® PARTY MIX

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Melt butter, Worcestershire, garlic salt, and celery salt over low heat in a medium saucepan until butter has dissolved, 3 to 5 minutes.
• Combine rice cereal, wheat cereal, corn cereal, oat cereal, mixed nuts, and pretzel sticks in a large mixing bowl. Pour butter mixture over and gently stir to coat all of the pieces. Transfer mixture to a large roasting pan.
• Bake in the preheated oven until golden, about 2 hours, stirring gently every 15 minutes.
• Remove from the oven and let cool completely, about 1 hour. Store in airtight containers.

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.

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.

GOOEY CHEX™ MIX

Steps:

• Combine the Rice Chex™, Honey Nut Cheerios™, Golden Grahams™, coconut and almonds in a large bowl.
• Line a large baking sheet with wax paper and set aside.
• Combine the butter, corn syrup and sugar in a saucepan over medium-high heat. Stir until dissolved completely and bring to a boil. Boil for 3 to 4 minutes. Pour butter mixture over cereal and use a large spoon to stir and coat evenly. Pour onto prepared baking sheet and spread into an even layer. Let cool. Store in an air-tight container. Enjoy!