2 cups sugar
1 cup white Karo syrup
1 tsp. butter
2 cups raw peanuts (shelled)
1/2 tsp. vanilla
1 1/2 tsp. baking soda

Cook sugar and syrup together to 250°F. Add butter and peanuts and stir until browned and peanuts crack, about 310°F. Remove from heat and add vanilla and baking soda. Stir, then place on well greased cookie sheet. Stretch out over entire cookie sheet and allow to cool.

Note: Use of a candy thermometer is recommended.

Submitted by: Louise Logan