3 cups sugar
1 1/4 cups light corn syrup (Karo)
1 cup water
1 lb. raw Spanish peanuts
2 tbsp. butter
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt

Cook sugar, corn syrup and water to 240°F on candy thermometer.

Add peanuts; cook to 320°F on candy thermometer.

Remove from heat; stir in butter. Add vanilla, baking soda and salt which have been mixed together.

Turn into three greased pans. Spread as thin as possible; pull and stretch to make thin.

Cooks Note: Use of a candy thermometer is recommended.