Best Honey Graham Snack 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.

HOMEMADE HONEY GRAHAMS

Steps:

• Whisk together first 8 ingredients; cut in butter until crumbly. In another bowl, whisk together honey and water; gradually add to dry ingredients, tossing with a fork until dough holds together when pressed., Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to an 8-in. square. Using a knife or fluted pastry wheel, cut each into sixteen 2-in. squares. If desired, prick holes with a fork. Place 1 in. apart on parchment-lined baking sheets. , Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

SWEET AND CRUNCHY POPCORN SNACK MIX

Steps:

• Line a large baking sheet with waxed paper.
• Combine crispy corn and rice cereal, honey graham cereal, peanut butter corn puff cereal, popcorn, chocolate pieces, and peanuts in a large bowl.
• Melt butter in a large saucepan over medium heat; whisk in flour until smooth, 2 to 3 minutes. Add brown sugar and corn syrup; bring to a boil, stirring occasionally, until sugar is dissolved, about 1 minute. Stir peanut butter into sugar mixture until creamy, about 3 minutes; pour over cereal mixture and gently toss until coated.
• Spread cereal mixture over prepared baking sheet and allow to cool, about 30 minutes. Once cooled, break mixture into chunks and store in an airtight container.

HONEY-GLAZED CRISPY SNACK MIX

Steps:

• In a large bowl, combine the cereal, pretzels and pecans; set aside. In a small saucepan, melt butter; stir in honey until well blended. Pour over cereal mixture and stir to coat. Spread into two greased 15x10x1-in. baking pans. Bake at 350° for 12-15 minutes or until mixture is lightly glazed, stirring occasionally. Cool in pan for 3 minutes; remove from pan and spread on waxed paper to cool completely. Store in an airtight container.

HONEY GRAHAM SNACK MIX

Steps:

• In a large bowl or gallon size zipper bag, mix ingredients.
• Store lightly covered.

S'MORE TRAIL MIX

Steps:

• In medium bowl, mix all ingredients. Store tightly covered at room temperature.

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.