1 c. white syrup
1 c. sugar
1 c. peanut butter
1 tsp. vanilla
1 1/2 c. Spanish peanuts
6 c. Rice Chex

Melt the syrup, sugar and peanut butter to boiling. Keep stirring, it burns easily. Add the vanilla, peanuts and Rice Chex. Mix well. Put in a buttered 9 x 13 inch pan. Pat down lightly. Cut when cool, don't refrigerate.