2 c. sugar
1 (5 1/3 oz.) can (2/3 c.) evaporated milk
1/2 c. light corn syrup
1/4 tsp. salt
1 c. sifted powdered sugar
2 tsp. vanilla
1 1/2 c. dry roasted peanuts

Butter sides of a heavy 2 quart saucepan. In pan combine sugar, milk, corn syrup and salt. Cook and stir over medium heat until sugar dissolves and mixture comes to a boil. Clip candy thermometer to side of pan and cook to 234 degrees (soft-ball stage) stirring occasionally.

Remove from heat, stir in powdered sugar and vanilla; mix well. Stir in peanuts. Quickly drop by tablespoonfuls onto a waxed paper-lined baking sheet. If candy becomes too stiff to drop from spoon, stir in a few drops hot water.