Peanut Butter Crunch

Peanut Butter Crunch 1 cup (2 sticks) unsalted butter 1 cup Sugar 1/4 cup water 1 teaspoon vanilla extract 1/2 teaspoon salt 5 cups peanuts (salted, chopped, 1/2 cup reserved) 12 ounce milk chocolate chips Generously grease a small rimmed sheet pan (like one from a small toaster oven). Chop nuts by hand or with a food processor. In a large sauce pan (about 4 quarts to prevent boil-over) over a medium to high heat, combine first 5 ingredients while stirring non-stop until mixture has same color of peanut butter. Add the 1/2 cup of reserved nuts, and then pour into prepared pan. Let cool for about 5 minutes. Once cooling time has passed, score or mark across surface and all way down with a greased knife. Please use caution as candy is still very hot. Let cool completely at room temperature (3 hours to overnight, depending on thickness of the candy). Once completely cooled, the candy into pieces (they should break apart at score lines). Put remaining nuts in a bowl and line a sheet pan with parchment paper. Melt chocolate over a double boiler with low heat. Dip each candy piece in melted chocolate and then roll in chopped nuts. Place on parchment paper lined sheet pan. Chill in fridge for about 5 minutes to harden before consuming.