1/3 c. squeeze margarine
2 qt. popped corn
3 c. bite size crispy bran squares
1 c. dry roasted peanuts
1/2 c. (2 oz.) grated parmesan cheese

Pour margarine over combine popped corn, cereal and peanuts; toss until well coated. Sprinkle with cheese; toss lightly. Place in 15 x 10 x 1 inch jelly roll pan. Bake at 250° for 1 hour, stirring occasionally. Makes 2 1/2 quarts.