2 1/2 cups granulated sugar
1/2 cup water
1/2 cup light corn syrup
2 egg whites
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chopped roasted peanuts

Combine sugar, water, and corn syrup in a 3-quart saucepan; cook over low heat, stirring gently, until sugar dissolves. Wash down crystallized sugar on sides of pan with a wet pastry brush a few times, as necessary.

Cover and cook over medium heat 2 to 3 minutes. Uncover and cook over medium heat, without stirring, to hard ball stage (260 degrees F). Remove from heat.

Beat egg whites in a large mixing bowl until stiff peaks form. Pour hot sugar mixture in a very thin stream over egg whites while beating constantly at high speed of an electric hand-held mixer. Add vanilla and continue beating just until mixture holds its shape, about 3 to 4 minutes. Stir in peanut butter chips and chopped roasted peanuts. Drop by rounded teaspoonsful onto wax paper. Let cool.

Makes about 5 to 6 dozen candies.