1 c. water
1 1/2 c. sugar
1/2 c. white corn syrup
1/2 lb. raw Spanish peanuts
2 tbsp. butter
1 1/2 tsp. baking soda
1 1/2 tsp. vanilla

Cook sugar, syrup and water to 250 degrees (hard ball stage). Stir in butter and peanuts, stir until temperature reaches about 300 degrees (hard cracked stage). Remove from heat. Stir vanilla and soda together and add to candy. Stir quickly to blend. Pour brittle onto a greased marble slab or a cool greased 15x12 inch cookie sheet. Spread out as far as possible with a wooden spoon. Using a spatula, stretch from the center out until very thin. (This will extend the rim of the cookie sheet.) When cold break into pieces. Makes 1 1/4 pounds.