2 cups granulated sugar
1 cup milk
1/2 cup peanut butter
1 tablespoon butter
1 teaspoon vanilla extract
1/3 cup chopped peanuts (optional)

Combine sugar and milk in heavy saucepan. Bring to boil over medium heat, stirring constantly. Reduce heat. Clip a candy thermometer to the side of the saucepan. Cook without stirring to 236 degrees F.

Remove from heat. Cool to 165 degrees F. Beat in remaining ingredients. Pour into buttered 8-inch square pan. Chill until firm. Cut into squares.

Yields 1 pound.