1 1/2 c. sugar
1/2 c. brown sugar
1 c. light Karo syrup
3 c. raw Spanish peanuts
1/2 tsp. baking soda
Dash salt
1 tsp. vanilla

Blend together in saucepan the sugar, brown sugar and syrup. Boil to 236 degrees. Add peanuts and cook to 300 degrees. Remove from heat. Mix soda, salt and vanilla together, add to mixture and stir well. Pour out into two lightly buttered cookie sheets. When cold, break into pieces and store in tight container.