From Shirley Evans
2 Tbsp. butter
5 oz. marshmallows
1 c. powdered sugar
1/4 tsp. vanilla
1 1/2 c. chopped salted peanuts
7 oz. caramels
1 Tbsp. water
Melt 1 tablespoon butter; add marshmallows, stirring until melted. Beat in enough powdered sugar to make mixture workable to knead; knead until smooth. Add vanilla and 1/2 cup peanuts. Knead, using remaining sugar, until smooth. Shape into a 12-inch roll.
On a piece of plastic wrap place remaining nuts in a 12x4 inch rectangle. Melt caramels with 1 tablespoon butter and water. Pour over peanuts, spreading with knife dipped in hot water. When cool, place marshmallow roll in center. Using the plastic wrap, lift caramel around marshmallow center and seal edges. Press peanuts carefully into caramel. Refrigerate and slice when ready to serve.
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