1/2 c. water

2 c. Spanish peanuts (Planters)

2 tsp. baking soda

2 tsp. butter

1 tsp. vanilla

Cook sugar, syrup and water to good 280 degrees. Use a candy thermometer. Add 2 cups peanuts and cook 3 minutes longer. Remove at once from heat and add vanilla, butter and soda. As soon as foaming has subsided, pour candy into greased shallow pan in a thin layer. When cold break into pieces.