1 1/2 tsp. baking soda
1 tsp. water
1 tsp. vanilla
1 1/2 c. sugar
1 c. water
1 c. light corn syrup
3 tbsp. butter
1 lb. shelled unroasted peanuts

Butter 2 baking sheets, 15 x 12 inches, keep warm. Combine baking soda, water and vanilla, set aside. Combine sugar, 1 cup water and corn syrup in large saucepan. Cook over medium heat, stirring occasionally, to 240 degrees on candy thermometer (or until small amount of syrup dropped into very cold water forms a soft ball which flattens when removed from water).

Stir in butter and peanuts. Cook stirring constantly to 300 degrees (or until small amount of mixture dropped into very cold water separates into threads which are hard and brittle). Watch carefully so mixture does not burn.

Immediately remove from heat; stir in baking soda mixture. Pour half the candy mixture onto each warm baking sheet and quickly spread evenly, about 1/4 inch thick. Cool. Break candy into pieces. Makes 2 pounds.