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1 1/2 tsp. baking soda
1 tsp. water
1 tsp. vanilla
1 1/2 c. sugar
1 c. water
1 c. light corn syrup
3 tbsp. butter
1 lb. raw Spanish peanuts

Butter 2 cookie sheets or spray heavily with Pam. Mix baking soda, water and vanilla (first three ingredients) in small container and set aside. Mix sugar, water and corn syrup in heavy 3 quart saucepan. Cook over medium heat, stirring occasionally, until candy thermometer reaches 240 degrees. Stir in the peanuts and butter. Cook, stirring constantly until candy thermometer reaches 300 degrees. Watch carefully so mixture does not burn. Immediately remove from heat and stir in the baking soda, vanilla mixture. Continue stirring as the mixture foams up and pour onto the two cookie sheets. Spread the mixture thinly, if there is a secret to great peanut brittle, it has to be the thinness, the thinner, the better.
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