Nutty Cereal Candy
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Sometimes you feel like a nut, sometimes you don’t! If you were following my blog last December, you might remember my post about cereal candy. This nutty cereal candy (AKA sweet holiday chex mix) recipe is a delightful variation, adding slivered almonds and coconut for a nutty twist. The candy coating is a bit different too, using just sugar, butter, and corn syrup—no whipping cream needed.
While my family loves the regular version, this nutty version is perfect for those days when you’re craving something extra. Adapted from a recipe a friend shared years ago, the original included red hots, but I prefer just the sticky, gooey cereal.
Be warned, both versions come with a disclaimer: Make At Your Own Risk! These recipes are incredibly addictive. Once you start eating, it’s hard to stop. Known as “Christmas Crack” because of its addictive nature, I only make cereal candy during the holidays, but even then, my family devours a batch in two days, with me playing the cereal candy police.
This recipe does require a candy thermometer. Depending on your location, the temperature for the soft ball stage may vary. Here in the Salt Lake Valley, with my thermometer, it’s 230 degrees. It’s crucial to reach the exact temperature for the soft ball stage—under-cooking leads to soggy cereal, and over-cooking results in rock-hard candy. So, precision is key. Just be cautious, because once you make cereal candy, you’ll want to make it all the time.
Feel free to vary the cereal in the recipe. With gluten-free Chex available, those with gluten allergies can use all Rice Chex or a mix of Rice Chex and Corn Chex. However, I love the Rice Chex and Golden Grahams combo, though I’ve made it with just Rice Chex before. Enjoy this festive and nutty treat!
Ingredients for Nutty Cereal Candy
- RICE CHEX CEREAL
- GOLDEN GRAHAM CEREAL
- SHREDDED COCONUT
- SLIVERED ALMONDS
- BUTTER
- SUGAR
- LIGHT CORN SYRUP
Instructions for Nutty Cereal Candy
Creating this delicious Nutty Cereal Candy is easy and fun. Follow these steps for a treat that’s perfect for the holidays:
- Combine Dry Ingredients: In a large bowl, mix together Rice Chex, Golden Grahams, shredded coconut, and slivered almonds until well combined.
- Prepare the Candy Coating: In a saucepan, melt the butter with the corn syrup and sugar. Bring to a boil. Cook this mixture over medium heat, stirring frequently, until it reaches the soft ball stage (230°F or 110°C). This step is crucial for achieving the perfect texture.
- Mix the Coating with the Cereal: Pour butter mixture over the cereal mixture in the bowl. Stir thoroughly until all the cereal is evenly coated with the sweet, sticky mixture.
- Cool the Candy: Spread the coated cereal mixture out onto two parchment paper lined cookie sheets. As it cools, stir occasionally to prevent clumping and ensure even cooling.
- Store Properly: Once completely cooled, transfer the Nutty Cereal Candy to an air-tight container to keep it fresh and crispy.
Enjoy this addictive and festive treat, perfect for holiday gatherings or as a homemade gift!
Frequently Asked Questions
Can I use different types of cereals?
Yes, you can experiment with different cereals. While Rice Chex and Golden Grahams provide a great combination, you can use other varieties like Corn Chex, Wheat Chex, or any cereal you prefer. Just ensure it’s a cereal that can hold up to the candy coating.
Can I make this recipe without a candy thermometer?
While a candy thermometer is highly recommended for accuracy, you can use the cold water test to determine when the mixture reaches the soft ball stage. Drop a small amount of the mixture into cold water. If it forms a soft ball that flattens when removed, it’s ready. Be very attentive to ensure you achieve the right consistency.
Can I add other nuts or dried fruits to this recipe?
Absolutely! Feel free to get creative by adding your favorite nuts like pecans or walnuts, or dried fruits such as raisins or cranberries. These additions can enhance the flavor and texture of the candy.
How should I store the Nutty Cereal Candy?
Store the Nutty Cereal Candy in an airtight container at room temperature. This will keep it fresh and crunchy. It can last for up to 5-7 days, though it’s usually eaten much sooner!
What if my candy turns out too hard or too soft?
If your candy is too hard, it might have been cooked past the soft ball stage. If it’s too soft, it might not have reached the correct temperature. Using a candy thermometer helps achieve the perfect consistency. Practice makes perfect!
Can I use a different sweetener instead of corn syrup?
Corn syrup is key to achieving the right texture for this candy. Substituting it might alter the consistency. However, you can experiment with other syrups like golden syrup or honey, but results may vary.
How do I prevent the cereal from getting too sticky?
Stirring the mixture occasionally as it cools on the cookie sheets helps prevent clumping and ensures an even coating. Be sure to spread it out evenly and let it cool completely before storing.
FOR MORE RECIPES LIKE THIS, TRY:
Nutty Cereal Candy
Real Mom Kitchen
Ingredients
- 12.8 oz box Rice Chex
- 12 oz box Golden Grahams
- 7 oz shredded coconut
- 4 oz slivered almonds
- 1 ½ cup butter Yes that is right! 3 sticks at 1/2 cup each
- 2 cups sugar
- 2 cups corn syrup
Instructions
- Combine Rice Chex, Golden Grahams, coconut, and almonds in a large pot.
- In sauce pan, cook butter, corn syrup, and sugar to soft ball stage. (That’s 230 degrees here in Utah)
- Pour over cereal mixture and stir until well coated.
- Pour mixture out on to 2 cookie sheets to cool. Stir occasionally as cooling to prevent clumping.
- Store in an air tight container.
