2 c. sugar
1 c. syrup (white Karo)
1 c. water
2 tsp. vanilla
2 tsp. baking soda
8 to 12 oz. (2 c.) pkg. or can of salted Spanish peanuts

Cook sugar, syrup and water until mixture reaches soft crack stage on candy thermometer. Then add peanuts and cook until mixture reaches hard crack stage on candy thermometer.

Remove from heat. Add 2 teaspoons vanilla and 2 teaspoons baking soda. Mix well (mixture will foam up) and pour into jelly roll pan (or high sided cookie sheet).