1 1/2 c. sugar
1 1/2 c. clear corn syrup
1/4 c. water
1/4 c. soft butter
4 c. salted peanuts (heat in 250 degree oven for 15 min.)
2 tsp. baking soda
1/2 tsp. vanilla
2 tsp. cool water

Combine sugar, syrup and water. Cook at a boil to 275 degrees on candy thermometer. Add soft butter and warm peanuts, stir to blend, mixture will be very thick. Cook for another 2 to 3 minutes or until temperature is 300 degrees on thermometer. Remove thermometer.

Mix baking soda, vanilla and water. Add all at once to peanut mixture. Stir briskly for 30 seconds until mixture turns brown and begins to puff. Pour mixture into a foil lined and oiled jelly roll pan, 15" x 10 1/2". Using the back of an oiled spoon, spread the mixture evenly into the pan. Let cool for 5 minutes, then cut with an oiled knife into bars. Cool until hard, then break apart. Store in an air tight container in a cool, dry place. Makes about 49 bars, each 1 1/4" x 2".