3 c. white sugar
1 1/2 c. white Karo syrup
1/2 c. water
4 c. raw Spanish peanuts
3 tsp. butter
1 tsp. vanilla
2 1/2 tsp. baking soda

Boil sugar, water, syrup until thread spins or temperature has reached 250 degrees. Add peanuts and stir continuously until temperature reaches 290 degrees (hard crack stage). Remove from heat, add butter, vanilla and soda. Pour onto buttered cookie sheet, spreading as thin as possible with spoon. Let cool and break into desired pieces.