1 qt. dark Karo syrup
4 sqs. dark Hershey's chocolate
2 c. white sugar

Put in a large kettle; cook until 248 degrees on a candy thermometer. Remove from heat; add 2 teaspoons vanilla and 1 tablespoon butter and 2 cups crushed peanuts. Stir until the candy starts to change color. Pour into a buttered pan and cool until you can butter your hands and pull it without burning your hands. Pull until it changes color, then cut with a buttered scissor into small pieces. Enjoy!