1/2 c. butter
1 1/2 c. bite-size shredded corn cereal
1 1/2 c. salted Spanish peanuts
2 egg whites
1 tsp. vanilla
1 c. sugar
1/2 c. flour

Combine butter, cereal and peanuts in a 9x13 inch pan. Toast in 325 degree oven for 20 minutes. Stir once.

Meanwhile, beat egg whites and vanilla until foamy. Add sugar gradually, beating until stiff. Fold in the flour and toasted cereal mixture. Spread back into the 9x13 inch pan previously used. Bake at 325 degrees for 30-35 minutes or until golden brown.

Loosen edges and turn out on cookie sheet to cool. Break into pieces.