1 cup sugar
1 cup light corn syrup (Karo)
1 1/2 cups water
1 tsp. butter
2 cups peanuts
1 tsp. vanilla
1 1/2 tsp. baking soda

Mix sugar, syrup and water; cook to soft ball stage (234-240°F on candy thermometer).

Add butter and peanuts; cook until syrup turns golden brown (300-310°F on candy thermometer).

Remove from heat and add vanilla and baking soda. Stir until foamy; pour into greased pan.

Let cool and break in squares.

Cooks Note: Use of a candy thermometer is recommended.