1 c. water
2 c. sugar
1 c. white Karo syrup
2 c. raw peanuts
2 tsp. butter
2 tsp. baking soda
1 tsp. vanilla

In a heavy 3 quart saucepan with a tight fitting lid, mix together water, sugar and syrup. Stir over low heat until all is dissolved - increase heat and bring to a boil. Cover and boil gently 5 minutes. Uncover and put in candy thermometer, continue cooking without stirring until mixture reaches 234 degrees, soft ball stage.

Remove from heat and mix in peanuts and butter. Stir frequently while boiling until mixture reaches 300 degrees, hard crack stage. Remove from heat, add baking soda and vanilla. Pour onto well greased baking sheet. Spread as thin as possible. Cool. Break into pieces.