Crunch, chewy, coco-nutty, and so easy to make! This addictive treat will pair perfectly with any holiday setting or gifting platter. The tangy craisins perfectly cut the richness of the sweet cereal and fluffy marshmallows, creating a delicious treat you cannot stop eating! Make this Coconut Craisin Crunch today, folks!
This one goes out to all you non-chocolate eaters. Holiday platters are rife with all manner of chocolatey goodness. This one takes a different path that is equally as satisfying. It loads up on the flavor with toasted coconut, sliced almonds, craisins, and more! All that tasty goodness is held together with a slightly chewy, light caramel coating. It pulls apart easily but is still crisp to the bite!
Read on for all the loving details to make Coconut Craisin Crunch, or skip down to the recipe card!
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Featured Ingredients
Read below about a few of the ingredients used to make Coconut Craisin Crunch.
Cereal - This recipe uses a combination of Rice Chex and Golden Grahams cereals. The light and crispy Rice Chex gives the perfect shattering crisp alongside the sweeter Golden Grahams. I love the warm graham flavor in these crunchy treats, just like my favorite version of Smores!
Toasted Coconut - Coconut Craisin Crunch loads up on the coconut so you can taste it through and through. I like to toast it up first to add that extra flavor layer, but it is also delicious untoasted if you want to save some time or use fewer dishes.
Craisins - Otherwise known as dried cranberries, Craisins are an awesome way to add a sweet and tart punch to any dish. I love them paired with the rich marshmallows and sweet caramel coating to cut the richness and help all the other flavors shine!
Sliced Almonds - You can also use slivered almonds, but I prefer the wider discs of the sliced version. Like the coconut, toasting these almonds adds wonderful flavor as well as the best smell in your kitchen!
Light corn syrup - All of these ingredients are held together by a light caramel you'll make using corn syrup, sugar, and butter. The corn syrup will prevent the sugar from crystallizing, which can sometimes happen when starting your caramel with white sugar and water.
Maldon flake salt - This pyramid shaped salt is the perfect finishing touch. When used sparingly, it intensifies all the flavors of this crunchy treat.
See recipe card for quantities.
Tools for the job
- Measuring cups and spoons
- Large bowl
- 1 quart pot
- Spatula
How to make Coconut Craisin Crunch
- In a large bowl, add the Golden Grahams and Rice Chex cereals, mini marshmallows, toasted coconut, toasted almonds, and Craisins (dried cranberries), and set the bowl aside while you make the sugar coating.
- In a 1-quart pot on the stove, add the sugar, corn syrup, and butter and bring to a boil. Continue to boil for 3 minutes, then remove from the heat. You are trying to get it to the soft ball stage, temping at 235-240°F.
- As soon as you remove the candy syrup from the heat, stir in the vanilla or coconut extract. It may bubble up a little, but that will calm down. Immediately pour it over the cereal mixture, stirring and tossing to coat completely.
- Pour the mixture onto a lined sheet pan or parchment-lined counter and sprinkle with Maldon flake salt. If you want to add holiday sprinkles, now is the time to do that as well. The sugary caramel solidifies quickly, so the salt or sprinkles will not stick if you wait too long.
- Coconut Craisin Crunch tastes best once it has fully cooled, about 10 minutes, but the mixture will take about an hour to fully set. It is ready when it no longer sticks to your hands.
Combine all the cereal, marshmallows, Craisins, coconut, and almonds in a large bowl.
Add the sugar, corn syrup, and butter to a small pot and bring to a boil.
Boil the mixture for 3 minutes, turning the heat down slightly if it looks like it's going to boil over.
After pulling the pot from the heat, stir in the vanilla extract and then pour the caramel all over the cereal mixture. Toss to coat completely.
How to toast shredded coconut and sliced almonds
You can go about this one of two ways: On the stove or in the oven.
- On the stove: Add the coconut to a 10-12" dry nonstick skillet and turn it on to high heat. After a few minutes, the coconut will start to glisten. At this point, start stirring the coconut around. When you see it brown, turn the heat down to medium-high and stir continuously until the coconut is fully toasted.
- Use the same process for the sliced almonds. When you see them start to brown, stir continuously. Do not walk away from the stove; both will burn quickly if left alone.
- In the oven: Lay the coconut and/or sliced almonds on a sheet pan.
- For the almonds, set the oven to 350°F and bake for 8-10 minutes, stirring often.
- For the coconut, set the oven to 325°F for 6-7 minutes, stirring often.
Substitutions for Coconut Craisin Crunch
- A tropical twist - Swap out the Craisins (dried cranberries) for dried pineapple and dried mango or papaya. Swap out 2 cups of the cereal for 2 cups of banana chips.
- Cinnamon bun - Give it the flavors of this classic baked pastry. Swap out the Craisins for the raisins. Add 1 teaspoon of cinnamon to the sugar mixture when you add the vanilla extract. Omit the coconut. Add 2 cups of white chocolate chips.
Variations of Coconut Craisin Crunch
- Gluten-Free - Swap out the Golden Grahams with Catalina Crunch, easily found online, for a gluten-free treat!
- Give it away with style! - Finish the coconut craisin crunch with a white chocolate drizzle and holiday sprinkles. Then, fill holiday-themed gift bags & tie them with a bow. You can hang small bags off of gifts or send them home with visiting guests!
Storage
Store leftovers in zip top bags or sealable containers like Tupperware. It will last up to one week.
Related
Looking for more sweet treats? Try these:
Print
Coconut Craisin Crunch
- Total Time: 15 minutes
- Yield: 3 quarts 1x
Description
Get ready to taste the ultimate sweet treat with our Coconut Craisin Crunch! Featuring an addictive combination of Golden Grahams, Rice Chex, toasted coconut, almonds, Craisins, and marshmallows. This treat is the perfect blend of crunchy and sweet!
Ingredients
- 6 cups Golden Grahams cereal
- 6 cups Rice Chex cereal
- 4 cups mini marshmallows
- 3 cups toasted sweetened coconut
- 6 ounces Craisins (dried cranberries), about 2 cups
- 4 ounces toasted, sliced almonds, about 2 cups
- 1 cup corn syrup
- 1 cup white sugar
- ¾ cup butter, salted or unsalted
- 1 teaspoon vanilla or coconut extract
- Maldon flake salt
Instructions
- In a large bowl, add both cereals, marshmallows, toasted coconut, toasted almonds, and Craisins (dried cranberries).
- In a 1-quart pot on the stove, add the sugar, corn syrup, and butter and bring to a boil. Continue to boil for 3 minutes, turning down the heat a little so it doesn't boil over.
- Remove from the heat. Stir in the vanilla or coconut extract and immediately pour it over the cereal mixture, stirring and tossing to coat completely.
- Pour the mixture out on to a lined sheet pan or lined counter and sprinkle with Maldon flake salt.
- This treat tastes best once it has cooled, about 10 minutes. The mixture will be fully set within an hour.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: dessert
- Method: Stove-top
- Cuisine: American
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