2 c. sugar
1/4 c. water
1 1/2 c. white Karo syrup
2 1/2 c. cream-style peanut butter
2 c. salted peanuts
1/2 tsp. vanilla
1 1/2 tsp. baking soda

Cook sugar with water in heavy saucepan until mixture boils. Add white Karo syrup and bring to a rolling boil over medium to high heat, stirring constantly. Bring to 290 degrees on candy thermometer. Remove from heat and add cream-style peanut butter which has been heated to syrupy stage with salted peanuts and vanilla. Stir and immediately add soda and mix. Pour onto greased cookie sheet (13 x 15 inch) and spread with fork or spatula. Makes 3 pounds of creamy yummy stuff. Break when cool.