1/2 box puffed rice

Bake in oven until crispy.

1 block butter
1/4 c. white Karo syrup
1/2 can peanuts
3/4 c. sugar

Cook butter, Karo, peanuts and sugar over medium heat, stirring constantly. To test, drop a drop of syrup into cold water. Feel with fingers. If it is hard like brittle candy, it's done.

Combine with rice puffs. Press into jelly roll pan or cookie sheet. (Use a cutting board to press quickly.) Cut with slightly oiled knife while still warm.