2 c. sugar
1 c. light corn syrup
1 c. water
2 c. unroasted peanuts, broken into pieces
1/4 tsp. salt
2 tbsp. butter
1 tsp. vanilla
1/4 tsp. baking soda

Combine the sugar, corn syrup and water in heavy skillet. Cook over medium heat, stirring until sugar dissolves. Continue cooking until mixture reaches 236 degrees, soft ball stage. Add peanuts and salt and cook to 290-300 degrees, just beyond soft crack stage. Add butter, vanilla and baking soda and stir to blend.

Pour quickly onto 2 buttered jelly roll pans (with sides). Lift candy around edges with spatula; run the spatula under the candy to cool it a little and prevent it from sticking. As mixture begins to harden, but is still warm, turn it over and pull to stretch it until it is as thin as possible. When it is cold, break it into pieces.