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

Instructions:
Preheat the oven to 325 degrees Fahrenheit

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.

Lightly coat the insides of a a 9- by 9- by 2-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 245 degrees Fahrenheit, about 22 to 25 minutes. Use a rubber spatula to scrape down the sides of the saucepan every 5 to 6 minutes. Remove the pan from the heat. Vigorously stir in the remaining butter and vanilla. Fold in the peanuts and pour into the prepared cake pan. Allow to cool to room temperature, about 45 minutes. Cut into desired size and serve.

NOTE:
This recipe wont work. Its been made several times and produces a hard, inedible mass. The boiling point is too high. It will stay liquid and stirrable until it cools off then will seize up into a crumbly mess. Dont try this at home.

Ive made some simple changes (below) which should be more rewarding.

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