Sweet holiday cereal mix coats three kinds of grid cereal, coconut, and pecans in a buttery sugar syrup. It sets into loose clusters rather than pressed bars.
This is a large dry mixture, so use an extra-large heatproof bowl and two lined rimmed sheets. Prepare them before heating the syrup, which needs to be poured while still fluid.
On This Page
Why This Sweet Holiday Cereal Mix Forms Clusters
A measured short boil concentrates the coating enough to cling to the dry pieces. The timer starts once the whole surface is boiling, not when the first bubble appears.
Spreading the coated mix across two sheets gives it room to cool. Folding gently keeps more cereal pieces intact instead of turning the bottom of the bowl into crumbs.
Ingredients for Sweet Holiday Cereal Mix
Cereal and nuts
- 4 cups plain corn grid cereal
- 4 cups plain rice grid cereal
- 4 cups plain wheat grid cereal
- 2 cups sweetened shredded coconut
- 2 cups pecan halves
Coating
- 1 cup unsalted butter
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
Three cereals: Each type has its own four cup allocation.
Coconut: Use sweetened shredded coconut as listed.
Pecans: Keep the halves ready in the dry bowl.
Two sugars: White and brown sugar both belong in the syrup.
Vanilla: Stir in after taking the saucepan off heat.
How to Make Sweet Holiday Cereal Mix
- Prepare dry mixture. Combine corn, rice, and wheat grid cereals with coconut and pecans. Line two rimmed sheets.
- Cook syrup. Melt butter, add corn syrup, both sugars, and salt. Stir to a full surface boil and boil 3 minutes.
- Coat carefully. Remove from heat and stir in vanilla. Pour over the dry mix and fold with a heatproof spatula, keeping hands clear of hot syrup.
- Cool and portion. Spread on the sheets and cool about 45 minutes until set. Break into clusters and divide into twenty-four snack portions.
Serving Cereal Clusters
Portion into small bowls after cooling rather than leaving one large sticky mound. For a pressed alternative, use crispy rice treats; for peanut-butter wedges, follow Scotcheroos with their separate syrup schedule.
Storage and Cooling
Cool completely before packing airtight. Keep at a cool room temperature for up to 3 days for a crisp snack.
Avoid trapping steam or storing in a damp area, which softens cereal. Freezing may change the coating and nut texture; this mixture is better made near serving. It needs no reheating.
Tips and Substitutions
- Prepare sheets first. The hot coating should not wait while you find space.
- Use a heatproof bowl. The syrup is much hotter than a warm serving sauce.
- Time the full boil. Start the three minutes at the stated point.
- Fold instead of crushing. Lift dry pieces from the bottom until coated.
- Check allergens. Contains wheat, milk, and pecans; cereal labels may add others. Follow FDA food handling guidance.
Sweet Holiday Cereal Mix FAQs
Is it twelve cups cereal altogether?
Yes, four cups each of corn, rice, and wheat cereal. Coconut and pecans are separate additions.
When does the boil timer begin?
Begin at a full surface boil. Time spent melting and reaching that stage is additional cooking.
Can I cool it in the bowl?
Spread it on the two prepared sheets instead. That makes cooling and cluster separation easier.
Why did cereal become soft?
Packing before cooling traps moisture. Let it set fully and store airtight once cool.
Are there twenty-four bars?
No, this is a loose cluster snack. Divide the full batch into twenty-four snack portions.
Recipe attribution: adapted from Aimee Shugarman at Shugary Sweets. Wording is independently written, with clarified measured ingredients, timing and handling.
Sweet Holiday Cereal Mix with Coconut and Pecans Recipe
Equipment
- Extra-large heatproof bowl
- Saucepan
- Heatproof spatula
- Two rimmed sheets
- Parchment
Ingredients
Cereal and nuts
- 4 cups plain corn grid cereal
- 4 cups plain rice grid cereal
- 4 cups plain wheat grid cereal
- 2 cups sweetened shredded coconut
- 2 cups pecan halves
Coating
- 1 cup unsalted butter
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Combine cereals, coconut, and pecans in a large heatproof bowl. Line 2 rimmed sheets.
- Melt butter with corn syrup, sugars, and salt. Bring to a full boil while stirring and boil 3 minutes.
- Remove from heat, add vanilla, and carefully fold syrup through the dry mixture.
- Spread on sheets, cool about 45 minutes, and break into clusters for 24 portions.
