3 c. sugar
1 c. plus 2 tbsp. light cream or half and half
1/2 c. smooth peanut butter
2 tbsp. butter
1 tbsp. vanilla extract
Chopped peanuts, if desired

Combine sugar and cream in 2-quart heavy saucepan. Cook over low to medium heat, stirring occasionally, to soft ball stage (238 degrees). Remove from heat. Cool at room temperature, without stirring, until lukewarm, or until one's hand can be held comfortably on bottom of pan.

Beat in peanut butter, butter and vanilla until smooth and glossy. Pour into buttered 9-inch square pan. Press chopped nuts into top. Cool, then refrigerator. Cut into squares. Store in airtight container in refrigerator until ready to package as gifts. Will keep up to 3 weeks. Makes 3 dozen pieces.