3 c. white sugar
1 1/4 c. light corn syrup
1 c. water
1 lb. (3 c.) RAW peanuts
1/4 c. butter
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla

Have several extra pairs of hands around to help spread mixture when ready. Mix salt, soda and vanilla into paste and set aside.

Stir sugar, corn syrup and water together in a 4 to 6 quart pan and mix well. Bring to a boil, take off heat and brush down side of pan with a pastry brush dipped in water. Return to heat and boil to 240 degrees on a candy thermometer. Add peanuts. DO NOT STIR until the peanuts have disappeared in the syrup. Then stir constantly until the temperature reaches 320 degrees.

Add butter and stir. Add salt, soda and vanilla paste to the cooked mixture. This will foam up fast. Pour out on the backs of heavily buttered cookie sheets which have been chilled.

Spread out quickly with buttered knives and let cool. After it has cooled, turn over on clean table and stretch to thin candy. Then break up into pieces when it has cooled completely.