1 1/2 c. granulated sugar
3/4 c. dark corn syrup, plus additional for brushing
3/4 c. creamy peanut butter
1 tsp. vanilla extract
1 (8 oz.) jar unsalted dry roasted peanuts, chopped, about 2 c.
1 (6 oz.) jar natural pistachios, shelled & chopped, about 1 c.

1. Grease 13 x 9 x 2 inch baking pan; set aside.

2. In heavy 2 quart saucepan over medium heat, stir sugar and 3/4 cup corn syrup until sugar is melted and mixture boils; cook 1 minute, stirring constantly.

3. Remove from heat; stir in peanut butter and vanilla until blended and smooth; stir in peanuts. Pour mixture into prepared pan; let stand 15-20 minutes until cool enough to handle.

4. Divide mixture into 4 portions; shape each into log about 8 inches long and 1 1/2 inches wide. Spread pistachios on plate. Brush logs, one at a time, lightly with corn syrup; roll each in nuts to coat completely. Wrap logs tightly in plastic wrap to hold shape; refrigerate 2-3 hours until firm.

5. Remove logs from refrigerator; let stand at room temperature 10 minutes until just soft enough to slice. Using thin, sharp knife, cut each log into 3/8 inch slices. Store in tightly covered containers in refrigerator up to 2 weeks. Makes about 7 dozen slices.