In 2 quart saucepan melt butter and add salt, syrup and sugar.
Cook over medium heat, stirring occasionally until mixture comes
to a full boil, 10−12 minutes. Stir in milk and continue cooking,
stirring occasionally, until small amount of mixture dropped in
ice water forms a ball or candy thermometer reaches 245 F.
Remove from heat, stir in vanilla. Dip apples in caramel mixture.
Place coated apples on waxed paper. Put peanuts in a small
bowl so you can dip the apples in. Allow to dry completely
and then place in air tight container.