Instructions: In 2 quart saucepan melt butter and add salt, syrup and sugar.

Cook over medium heat, stirring occasionally until mixture comes to a full boil, 10-12 minutes. Stir in milk and continue cooking, stirring occaisionally, until small amount of mixture dropped in ice water forms a ball or candy thermometer reaches 245 F. Remove from heat, stir in vanilla. Dip apples in carmel mixture.

Place coated apples on waxed paper. Put peanuts in a small bowl so you can dip the apples in. Allow to dry completely and then place in air tight container.

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