2 c. sugar
1 c. water
1 c. light Karo syrup
1 lb. raw Spanish peanuts
1 tbsp. vinegar
2 tsp. baking soda
1 tsp. salt

Cook sugar, water and syrup to 245 degrees. Add peanuts and turn to medium heat. Stir occasionally. Cook to 310 degrees. Remove from range and add vinegar. Stir well, return to range to add soda and salt. Pour onto buttered foil and spread rapidly.

Walnut Ruralettes