2 1/2 c. sugar
2/3 c. white Karo syrup
1 c. sweet milk
3 c. raw Spanish peanuts

Cook all together and when mixture comes to a boil, turn fire down low. Cover pan and cook 1 hour. Stir and add 1 tablespoon butter, 1 teaspoon vanilla, a few drops of red food coloring. Beat until thick and creamy and drop by spoonfuls on waxed paper or butter flat bottomed muffin pan and drop by heaping tablespoon full. Wrap in saran wrap when cold. Store in airtight container.