2 c. sugar
1 c. Karo white corn syrup
1/4 c. water
2 tbsp. butter
1/2 tsp. salt
1 (16 oz.) pkg. raw Spanish peanuts
2 tsp. vanilla
2 tsp. baking soda

Mix first five ingredients and cook over medium heat until mixture will spin a hair when tested (230 degrees). Add raw peanuts and cook on medium heat for approximately 30 minutes or until mixture is caramel colored (300 degrees). Remove from heat and stir in the vanilla and then the baking soda. Stir quickly and pour immediately onto well buttered cookie sheet. Cool, and break into pieces.