1 (14 oz.) pkg. caramels
3 tbsp. water
30 lg. marshmallows
1 1/2 c. chopped salted Spanish peanuts

Place caramels and water in 1 quart glass measure or casserole. Heat on full power for 2 1/2 to 4 minutes or until melted. Stir half way through, melting. Dip marshmallows into caramel syrup, using toothpicks and roll to coat completely. Roll in peanuts. Place on waxed paper. Let dry at room temperature.

If syrup gets thick add 1/2 teaspoon water, stir in and heat for 30 seconds or until softened.