Step 1

In an extra large mixing bowl, combine the Chex cereal with coconut and pecan halves. Set aside. Line counter with large sheet of parchment paper.

Step 2

In a medium saucepan, melt the butter over medium-low heat. Add corn syrup, granulated sugar, brown sugar and salt to the saucepan.

Step 3

Bring to a boil over medium heat. Once mixture comes to a rolling boil (which means bubbles appear across the entire surface), boil for 3 minutes, stirring constantly.

Step 4

Remove from heat and stir in pure vanilla extract.

Step 5

Pour the hot syrup over the dry Chex mix and toss to evenly coat.

Step 6

Spread the chex mix out on parchment paper and allow to cool.

Step 7

After cooling, break into bite-sized pieces. Store in an airtight container at room temperature.