2 cups white sugar
1/2 cup water
1 cup white corn syrup (Karo)
4 tbsp. butter (sliced in tbsp. chunks)
2 cups raw Spanish peanuts
2 tsp. vanilla
2 tsp. baking soda
1 buttered large cookie sheet with sides

Bring first 3 ingredients to a boil to 300°F (approximately 5 minutes).

Add peanuts and butter and bring back up to 300°F again, also the syrup should be the color of the peanut skins (light brown).

Remove from heat and add vanilla and baking soda and then stir quickly, NO DOGS OR KIDS ARE TO BE AROUND AT THIS TIME! Pour quickly after it foams up onto buttered cookie sheet and spread flat. Let cool completely and break up into bite size pieces.

Store in a tin container, not a plastic one or humidity will make candy stick together.

Note: Use of a candy thermometer is recommended.

Submitted by: "Uncle Roy"