Butter Crunch Clusters
1/2 cup Butter
2/3 cup packed brown sugar
1 tablespoon corn syrup
2 cups Cheerios Cereal
1 cup salted cocktail peanuts or Spanish peanuts
Heat butter in 3-quart saucepan over low heat until melted. Stir in
brown sugar and corn syrup. Heat to boiling over medium heat, stirring
constantly. Boil and stir 1 minute; remove from heat. Stir in cereal
and peanuts until well coated. Drop mixture by tablespoonfuls onto
waxed paper; cool.
Makes 24 Cookies