2 cups sugar
1 cup light corn syrup (Karo)
1/3 cup water
2 tbsp. butter
1/4 tbsp. salt
2 cups peanuts
1 tsp. baking soda
1 tsp. vanilla

Grease a 15x10x1-inch jelly roll pan. Set aside.

In a large, heavy saucepan, combine sugar, corn syrup, water, butter and salt. Stir constantly over medium heat until sugar dissolves. Continue cooking, stirring occasionally, until syrup reaches 300°F on candy thermometer (hard crack stage).

Stir in peanuts. Mix baking soda and vanilla and quickly stir into candy (mixture will foam).

Quickly turn out into prepared pan. Cool completely, then break into pieces.

Store airtight in a cool, dry place.

Cooks Note: Use of a candy thermometer is recommended.

Makes 2 pounds.

Submitted by: Cathy H.