4 oz. (1 stick) unsalted butter
2 cups brown sugar, packed
1/2 cup milk
1/2 cup corn syrup (or brown rice syrup)
1/2 cup Smart Balance Rich Roast Smooth Peanut Butter
1 tsp. vanilla extract
1/4 tsp. sea salt, plus a little more for sprinkling the top
1/2 cup chopped peanuts
Melt the butter in a 3-4 quart pan until it starts to foam and turn light golden brown. Add the brown sugar, milk, and corn syrup. Bring to a boil and turn heat to medium. Cover with the lid and cook, without peeking, for 5 minutes. Remove lid, being careful not to drop any water back into the pan. Attach a candy thermometer to the side of the pan and cook until it reaches the softball stage, about 236 degrees F. Remove from heat and add the vanilla extract, the peanut butter, and sea salt. Stir briefly and let stand, off the heat, until it cools to 120 degrees F. Using an electric mixer or stand mixer, beat the fudge until it thickens and loses its sheen. Beat in 3/4 of the chopped peanuts, reserving some for the garnish.
Transfer to a loaf pan lined with buttered foil or parchment paper. Spread to the edges and smooth the top. Sprinkle with the remaining chopped peanuts and a little more sea salt. Let completely cool before cutting into squares.
Recipe found here.