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

Heat oven to 250 degrees. Grease 2 rectangular pans, 13 x 9 x 2 inches or 1 jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. 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 4 quart bowl; stir until mixture is coated. Spread evenly in pans. Bake 15 minutes; stir. Let stand just until cool, about 10 minutes. Loosen mixture with metal spatula. Let stand until firm, about 30 minutes. Break into bite size pieces. About 10 cups snack.