teriyaki baste & glaze divided
peanut oil, divided
unsalted roasted peanuts
1 cup corn
to 250 degrees (F). Lightly oil large shallow baking pan. Blend 1 tablespoon
teriyaki baste & glaze and 1/2 teaspoon oil in blow; toss peanuts to coat.
Mix remaining teriyaki baste & glaze and oil in separate bowl; stir in
cereal. Gently combine cereal and peanuts. Turn mixture out onto baking sheet,
spreading pieces out evenly. Bake 40 minutes, stirring every 10 minutes. Remove
from oven, let stand in pan until cool. Stir in raisins. Store in tightly
covered container. Makes about 2 cups.
Last Updated ( Mar 20, 2012 at 10:44 AM )