2 c. sugar
1 (5 1/2 oz.) can or 2/3 c. evaporated milk
1/2 c. light corn syrup
1/4 tsp. salt
1 c. powdered sugar
2 tsp. vanilla
1 1/2 c. roasted peanuts

Butter sides of 2 quart saucepan. In saucepan combine granulated sugar, milk, corn syrup and salt. Cook and stir over medium heat until sugar dissolves and the mixture comes to a boil. Clip candy thermometer to side of pan and 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 tablespoons onto a waxed paper-lined baking sheet. If candy becomes to stiff to drop from a spoon, stir in a few drops of hot water.