2 c. sugar
1 c. packed light brown sugar
1 c. heavy cream
3 tbsp. light corn syrup
1/4 tsp. salt
1/3 c. creamy peanut butter
1 1/2 tsp. vanilla
Nuts

In large, heavy saucepan, mix sugar, cream, corn syrup and salt. Bring to a boil over medium heat, stirring to dissolve sugars. Set candy thermometer in pan and cook syrup, without stirring, to 234 degrees (soft ball stage). Cool to 110 degrees (lukewarm).

Add peanut butter and vanilla. Beat until mixture thickens and begins to lose its gloss. Pour into greased 8 x 8 x 2 inch pan. When firm, cut in small squares. Decorate each square with peanuts. Store airtight in a cool, dry place. Makes 2 1/4 pounds.