Grease a large cookie sheet with butter or shortening. Then spread the peanuts all over the greased cookie sheet.

In a large mixing bowl put the marshmallow creme, and then set aside.

In a large saucepan combine the corn syrup and sugar over medium high heat and stir constantly using a wooden spoon until it comes to a boil. Clip the candy thermometer on the side of the pan and heat it to 290 degrees F (soft crack stage). Do Not Stir During The Time It Reaches 290 degrees! (Trust me on this – do not stir while it's reaching the 290 degrees)

Then remove from heat and let stand for 2 minutes (do not stir during this time – let it set undisturbed).

Without scraping sides of the pan, pour into the marshmallow cream bowl and stir with a wooden spoon until smooth. Then add in the butter, vanilla, and salt and stir with wooden spoon until the butter is incorporated.

Pour into the prepared pan and spread evenly over the peanuts.

Let it set at room temperature until set, about 3 hours. You can put it in the fridge to set up faster. You can cut them up and wrap in waxed paper. After cutting them in squares we turned them upside down so you could see the side with the peanuts.