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

In heavy skillet, cook sugar, corn syrup and water until candy thermometer reaches 250 degrees. Add raw peanuts and cook until 300 degrees. Remove from heat and stir in butter and salt. Stir in soda. Pour on greased cookie sheet. Break into pieces when cool.