2 1/2 c. sugar
1/2 c. light corn syrup
1/2 c. water
1/4 tsp. salt
2 lg. egg whites
1 tsp. vanilla
1/3 c. super chunky peanut butter

In a heavy 2 quart saucepan, over moderate heat, stirring constantly, cook sugar, corn syrup, water and salt, until the sugar dissolves and the mixture boils. Reduce heat but continue to boil without stirring to 265 degrees on a candy thermometer (or hard ball stage). Just before the syrup is ready, in a large bowl beat egg whites with vanilla until stiff. With mixer at high speed beat mixture into egg whites and continue beating until mixture loses its gloss. Quickly swirl in peanut butter and drop by teaspoonsful onto wax paper, let stand until cold. Put in freezer container between layers of wax paper, cover lightly and freeze.