2 1/2 c. granulated sugar
1/2 c. light corn syrup
1/2 c. water
2 egg whites
1/2 tsp. vanilla
Sifted powdered sugar
1/2 c. creamy peanut butter

In buttered 2-quart saucepan, mix granulated sugar, corn syrup and water. Cook and stir over medium heat until mixture boils. Continue cooking without stirring to hard-ball stage or until candy thermometer registers 260 degrees.

Meanwhile, beat egg whites with electric mixer until stiff but not dry. Gradually pour hoot syrup over egg whites, beating constantly at high speed of mixer. Add vanilla; beat until candy holds its shape, 4 to 5 minutes.

On towel dusted generously with powdered sugar, quickly pat candy to 10 x 4 inch rectangle. Dust lightly with more powdered sugar. Using rolling pins dusted with powdered sugar, roll candy to 16 x 6 inch rectangle. Spread peanut butter over candy to within 1/2 inch of one of the long sides. Roll up from opposite side, using towel to help roll. Wrap in towel; chill until firm, about 1 hour. Cut in half crosswise; wrap in waxed paper. Refrigerate. To serve cut in slices slightly more than 1/2 inch thick. Makes about 48 pieces.