• 2 tablespoon teriyaki baste & glaze divided
  • 1 teaspoon peanut oil, divided
  • 2 cup unsalted roasted peanuts
  • 1 cup corn bran cereal
  • 1/4 cup seedless raisins


Preheat oven 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.

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