1 c. sugar
1/2 c. light corn syrup
1/4 c. hot water
1/2 tsp. salt
1 c. raw Spanish peanuts
1 tsp. butter
1 tsp. vanilla extract
3/4 tsp. baking soda

Grease a baking sheet or marble slab and have ready. In a heavy saucepan, combine sugar, corn syrup, water and salt. Clip a candy thermometer on edge of saucepan. Bring mixture to a boil. Add peanuts. Cook until nuts snap and syrup begins to turn color. Add butter and vanilla. Boil, stirring occasionally, until mixture is amber-colored and reaches hard crack stage (310F, 155C) or until a drop of the mixture in ice water separates into brittle threads. Remove from heat. Add baking soda. Pour immediately onto greased surface. Cool and pull out until very thin. Break into pieces. Makes about 1/2 pound.