1 c. raw peanuts
1 c. sugar
1 c. white syrup
Dash of salt
1/8 c. water

Place all ingredients in a heavy deep pot and cook at a vigorous boil until the peanuts pop. It will take approximately 10 minutes. Watch for a color change in the syrup to pink. The peanuts will roast in the hot syrup. Stir often. The syrup will thicken. When you hear the peanuts popping and see them roasting add 1/2 teaspoon vanilla and add about 2 tablespoons butter. Stir well over the heat. The syrup will turn to a light colored molasses. Stir as it bubbles up and quickly pour into already prepared work surface. The surface must be well buttered and must be a porcelain table, marble slab, or an iron skillet. Pour into a heap on the table. Using a buttered spatula, begin pulling sections and lay on waxed paper to cool. Begin pulling from the outer edges. Be careful! Mixture will burn.