2 c. sugar
1/2 c. light corn syrup
1 c. sifted powdered sugar
2/3 c. evaporated milk
1/4 tsp. salt
2 tsp. vanilla
1 1/2 c. toasted peanuts

Butter sides of a heavy 2 quart saucepan. In saucepan, combine sugar, milk, corn syrup, salt. Cook over medium heat, stirring constantly until sugar dissolves and the mixture comes to boiling. Clip candy thermometer to side of pan; continue cooking to 234 degrees (soft-ball stage), stirring occasionally. Immediately remove from heat; stir in powdered sugar and vanilla; mix well. Stir in peanuts. Quickly drop by tablespoonfuls onto waxed paper-lined baking sheets. If candy becomes too stiff to drop from a spoon, stir in a few drop of hot water. Makes about 36 patties.