1 c. water
3 c. sugar
1 c. Karo light corn syrup
3 c. raw peanuts
2 tbsp. butter
1/4 tsp. salt
1 tsp. vanilla
1 tbsp. baking soda

Mix water, corn syrup and sugar. Cook to 270 degrees on candy thermometer. Stir in raw peanuts gradually and cook to 300 degrees, stirring often. Remove from heat and add vanilla and butter, let butter dissolve, then stir well. Mix salt and soda together and add to candy mixture, stirring briskly until it reaches peak of foaming. Pour onto a warm buttered cookie sheet quickly, being careful not to break bubbles by spreading or scraping the pan. It spread itself. Makes 2 1/2 pounds.