Instructions: Measuring cup, measuring spoons, baking sheet with sides, 9x9x2-inch square cake pan, 2 1/2-quart saucepan, whisk, candy/deep frying thermometer, rubber spatula.

Instructions:
ROAST THE PEANUTS:
Preheat the oven to 325 degrees Fahrenheit.

Spead the peanuts across a cookie sheet and very lightly spray (one quick pass) with butter flavored PAM or Non-Stick Crisco. Toast the peanuts on a baking sheet in the preheated oven until golden brown, about 6 to 7 minutes. Remove the peanuts from the oven and set aside until needed.

PREPARE THE FUDGE:
Lightly coat the insides of a a 9x9x2-inch square cake pan with 1/2 teaspoon butter.

Heat the sugar, milk, cocoa, and salt in a 2 1/2-quart saucepan over medium heat. Stir until the mixture is smooth and the sugar is dissolved. Bring to a boil, then adjust heat to medium-low and allow the mixture to cook until it reaches a temperature of 238 degrees Fahrenheit, about 8-15 minutes. Use a rubber spatula to scrape down the sides of the saucepan every 5 to 6 minutes.

Remove the pan from the heat. Place the butter and vanilla on the top of the hot mixture and leave undisturbed until it cools to about 110-115 degrees F. Vigorously stir. Fold in the peanuts and pour into the prepared cake pan. Score the surface and store in an airtight container between sheets of waxed paper.

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