- In large heavy saucepan, combine sugar, syrup and margarine. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture boils. Boil 1 minute. Remove from heat.

- Add peanuts and cereal. Stir until well coated.

- Spread mixture on cookie sheet, coated with cooking spray, to about 6 mm (1/4") thickness. Let cool.

- Break into pieces. Store in layers, separated with waxed paper in airtight container in refrigerator. Serve as snack or over ice cream, yogurt or pudding.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.