2 c. sugar
1 c. white Karo
1/2 c. water
1 lb. raw Spanish peanuts
1 tbsp. butter
2 tsp. vanilla
2 generous tsp. baking soda
1 tsp. salt

Cook sugar, syrup, salt and water together to hard-ball (250°F) stage. Add butter and peanuts (peanuts crushed and skins blown off). Continue cooking, stirring constantly, until golden brown (300°F). Remove from fire. Add vanilla, then add soda. Stir quickly until soda is thoroughly mixed. Spread on buttered cookie sheet until cool. Break into pieces.

(Cook in a 4-quart saucepan with handle. When cool enough to handle, stretch as thin as possible.)