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; keep warm. Combine soda, 1 teaspoon water and the vanilla; set aside. Combine sugar, 1 cup water and the corn syrup in a large saucepan. Cook over medium heat, stirring occasionally, to 240°F 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 until thermometer reaches 300°F (or until small amount of mixture dropped into very cold water separates into threads, which are hard and brittle). Watch carefully so the mixture doesn't burn. Immediately remove from heat. Stir in soda mixture and mix thoroughly. Pour 1/2 mixture on to each baking sheet (do so quickly as it will harden very fast). Spread evenly to about 1/4-inch thick; cool. Break candy into desired size pieces. A friend of my Mother's had received this recipe from his Mother when he was about ten years old. I left the recipe intact, for when she was young they didn't have the luxury of a candy thermometer. This has been Christopher's Christmas/birthday treats to "Bopa" ever since. Enjoy.