| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Snacks | 12 | Cups | |
INGREDIENTS
| 3 | c | Bite-size shredded wheat biscuits |
| 3 | c | Round toasted oat cereal |
| 2 | c | Pretzel sticks, broken |
| 1 1/2 | c | Salted peanuts |
| 1 1/3 | c | Sugar |
| 3/4 | c | Butter or margarine |
| 1/2 | c | Light corn syrup |
| 1 | ts | Vanilla |
INSTRUCTIONS
Combine shredded wheat biscuits, toasted oat cereal, pretzels, and peanuts in a large buttered roasting pan. Butter the sides of 2-quart saucepan. In the pan combine sugar, butter or margarine, and corn syrup. Cook over medium heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. Cook, stirring frequently, till thermometer registers 280F, soft-crack stage. This should take about 10 minutes. Remove saucepan from heat and stir in vanilla. Immediately pour syrup mixture over cereal mixture. Stir gently to coat cereal. Bake in a 350F oven about 20 minutes or till golden brown, stirring once. Transfer cereal mixture onto a large piece of foil. Cool. Break up cereal mixture into small clusters. Store tightly covered. Makes 12 cups. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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