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.
