3 c. white sugar
1 c. hot water
1 1/2 c. light Karo syrup
1 tsp. salt
3 c. warm raw Spanish peanuts
1/2 stick butter
1 tsp. vanilla
1 tsp. baking soda

Put all ingredients except peanuts and butter in a heavy 4 quart pan. Use a candy thermometer and heat to 240 degrees. Add nuts and butter; cook, stirring constantly with a wooden spoon, to 300 degrees.

Remove from heat and immediately stir in baking soda and vanilla and mix in. Pour onto buttered cookie sheet. Then I pour out onto my counter top, buttered well, and spread it around with a wooden spoon. Pull with generously buttered fingers until the candy is very thin. This step is very important and makes the peanut brittle melt in your mouth. Let cool and then keep in an air tight container.