| 1 | Combine shredded wheat biscuits, toasted oat cereal, pretzels, and peanuts in a large buttered roasting pan. |
| 2 | butter the sides of 2-quart saucepan. |
| 3 | In the pan combine sugar, butter or margarine, and corn syrup. |
| 4 | Cook over medium heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. |
| 5 | Cook, stirring frequently, till thermometer registers 280°F, soft-crack stage. |
| 6 | This should take about 10 minutes. |
| 7 | Remove saucepan from heat and stir in vanilla. |
| 8 | immediately pour syrup mixture over cereal mixture. |
| 9 | Stir gently to coat cereal. |
| 10 | Bake in a 350f oven about 20 minutes or till golden brown, stirring once. |
| 11 | transfer cereal mixture onto a large piece of foil. |
| 12 | Cool. |
| 13 | Break up cereal mixture into small clusters. |
| 14 | Store tightly covered. |
| 15 | Makes 12 cups. |
