1 cup dry roasted peanuts
2 cups Chelsea White Sugar
1 cup water
1 teaspoon vanilla essence

In a medium pan prepare a sticky syrup by boiling water and Chelsea White Sugar gently.
Add the shelled and chopped peanuts and vanilla.
Cook for 8-10 minutes.
As the mixture starts to leave the sides of the pan, remove the mixture and pour it into a greased tray.
Cool and cut into squares.
When cool store in an air-tight container.