Caramel Peanut Puffs...

 

Vicki


Ingredients
1 (14 oz) package caramels
3 tablespoons water
30 large marshmallows
1 1/2 cups chopped salted Spanish peanuts
Method
Place caramels and water in one quart glass measuring dish or casserole.
Heat on full power for 2 1/2 minutes or until melted. Stir half way
through, melting. Dip marshmallows into caramel syrup, using toothpicks
and roll to coat completely. Roll in peanuts. Place on waxed paper and
let dry at room temperature. If syrup gets thick stir in 1/2 teaspoon
water and heat for 30 seconds or until softened.