1 c. brown sugar, packed
1/2 c. butter
1/4 c. light corn syrup
1/2 tsp. salt
1/2 tsp. baking soda
6 c. Cheerios
1 c. salted Spanish peanuts
1 c. raisins

Heat oven to 250 degrees. Grease 2 rectangular 9x13x2 inch pans or 1 jelly roll pan. Heat brown sugar, butter, corn syrup, and salt in 2-quart saucepan over medium heat, stirring constantly until bubbly around edges. Cook uncovered, stirring occasionally, 2 minutes longer. Remove from heat. Stir in baking soda until foamy and light colored.

Pour over cereal, peanuts and raisins in greased bowl. Stir until mixture is coated. Spread evenly in pan. Bake 15 minutes. Loosen mixture with metal spatula. Let stand until firm, about 30 minutes. Break into bite-size pieces. Yield: about 10 cups.