<Tr> <Td> "</Td> <Td> <P> Grandma would like to make this concoction with rice and the sauce that she had; it was a combination of brown sugar and butter . It tasted good, obviously . They'd put it over the rice and eat it as a kind of a treat on Sundays ...--William Low, Pamela Low's brother </P> </Td> <Td>" </Td> </Tr> <P> Grandma would like to make this concoction with rice and the sauce that she had; it was a combination of brown sugar and butter . It tasted good, obviously . They'd put it over the rice and eat it as a kind of a treat on Sundays ...--William Low, Pamela Low's brother </P> <P> Pamela Low, a flavorist at Arthur D. Little and 1951 graduate of the University of New Hampshire with a microbiology degree, developed the original Cap'n Crunch flavor in 1963--recalling a recipe of brown sugar and butter her grandmother Luella Low served over rice at her home in Derry, New Hampshire . Before developing the flavor, the cereal already had a marketing plan, and once having arrived at the flavor coating for Cap'n Crunch, Low described it as giving the cereal a quality she called "want - more - ishness". After her death in 2007, the Boston Globe called Low "the mother of Cap'n Crunch ." At Arthur D. Little, Low had also worked on the flavors for Heath, Mounds and Almond Joy candy bars . </P> <P> In 1965, the Quaker Oats Company awarded the Fredus N. Peters Award to Robert Rountree Reinhart, Sr. for his leadership in directing the development team of Cap'n Crunch . Reinhart developed a technique in the manufacture of Cap'n Crunch, using oil in its recipe as a flavor delivery mechanism--which initially presented problems in having the cereal bake properly . </P>

Do they still make peanut butter captain crunch