Butter Crunch Clusters
A Betty Crocker betty-crocker-cookies recipe for Butter Crunch Clusters.
Ingredients
- 0.5 cup butter or margarine
- 2/3 cup packed brown sugar
- 1 tbsp corn syrup
- 2 cup Cheerios® cereal
- 1 cup salted cocktail peanuts or Spanish peanuts
Instructions
- 1
Heat butter in 3-quart saucepan over low heat until melted. Stir in brown sugar and corn syrup. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cereal and peanuts until well coated. Drop mixture by tablespoonfuls onto waxed paper; cool. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. Page 19 You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "24 Cookies" Protein; 10g Carbohydrate; 0mg Cholesterol; 73mg Sodium 1/2 Other Carbohydrates If you would like to reduce the fat, look for reduced-fat peanuts in the nut or snacks section of the supermarket. Make It Your Way To make Apple-Cinnamon Butter Crunch Clusters, use Apple Cinnamon Cheerios®.