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. shelled unroasted peanuts

Butter 2 cookie sheets, 15 1/2 x 12 inches. Keep warm. Mix baking soda, 1 teaspoon water and vanilla; set aside. Mix sugar, 1 cup water and the corn syrup in 3 quart saucepan. Cook over medium heat, stirring occasionally to 240 degrees on a candy thermometer (or until small amounts of mixture dropped into very cold water forms a soft ball that flattens when removed from water). Stir in butter and peanuts, cook stirring constantly to 300 degrees on candy thermometer (or until small amount of mixture dropped into very cold water separates into threads that are hard and brittle). Watch carefully so mixture does not burn.

Immediately remove from heat, stir in baking soda mixture. Pour half of the candy mixture into each cookie sheet and quickly spread about 1/4 inch thick; cool. Break into pieces. Makes about 6 dozen candies; 70 calories per candy.