1 1/2 c. white sugar
1 1/2 c. white corn syrup
1/4 c. water
2 tbsp. butter
2 c. raw peanuts
1 tsp. vanilla
1 tsp. baking soda
2 tsp. water
2 c. peanut butter, creamy or chunky

1. In a large, heavy saucepan, combine sugar, corn syrup and water. Bring to a boil over high heat, stirring occasionally, until mixture reaches 275 degrees on a candy thermometer or soft ball stage. Remove candy thermometer and stir in butter.

2. Lower heat to medium and add peanuts. Stir 5 minutes over medium heat. Replace thermometer in pan and cook until candy starts turning brown, 300 degrees.

3. Combine soda with water, stirring well. Remove candy from heat; stir in vanilla and soda mixture. Lightly stir in peanut butter. Pour onto a well buttered cookie sheet and spread very thinly with a spatula. Cool and break candy into pieces. Store in a covered container at room temperature. Makes 2 1/2 pounds.

Hints: Warm peanut butter slightly by placing jar in hot water. Fold peanut butter into syrup mixture very lightly.