Snacks- Cheerios with Peanuts (or Pecans), Cashews, and Almonds
Prep time
Cook time
Total time
There always seems to be enough goop to coat everything; you just have to really mix it in the pot for a few minutes.
Serves: 8-10 cups
  • ½ c. brown sugar, packed
  • ½ c. dark corn syrup
  • ¼ c. butter
  • ½ tsp. salt
  • 6 c. Cheerios cereal
  • 1 c. peanuts
  • ½ c. slivered almonds
  • (The original recipe is above. I usually use
  • 1 cup of peanuts, 1 cup of silvered almonds and 1 cup of cashews. You could use pecans if you have a peanut allergy.
  1. Heat oven to 325 degrees.
  2. Brush jelly roll pan, 15½ x 10½ x 1 inch with butter or spray with oil cooking spray.
  3. Melt butter then add brown sugar, corn syrup, and salt in 3 quart, or bigger, saucepan over medium heat, stirring constantly, until sugar is dissolved, about 5 minutes.
  4. When it’s bubbling remove from heat. Stir in nuts, then add cereal and stir until well coated.
  5. Spread mixture in the jelly roll pan.
  6. Bake 15 minutes.
  7. Cool 5 to10 minutes; then loosen mixture with metal spatula and break into chunks into a plastic container with a lid. Don’t wait too long or you are busting it apart.
  8. Store in the covered container.
  9. I usually freeze it and it lasts for months.
  10. Just scoop out how much you need and leave the rest in the freezer.
  11. About 8-10 cups of snack.
Recipe by Gracehill Bed and Breakfast at