2 c. sugar
1 c. light corn syrup
1/3 c. water
2 tbsp. butter
1/4 tsp. salt
2 c. roasted blanched peanuts
1 tsp. baking soda
1 tsp. vanilla

In large 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 degrees on candy thermometer (hard crack stage). Stir in peanuts. Mix soda and vanilla and quickly stir into candy (mixture will foam). Quickly turn out into greased 15 x 10 x 1 inch jelly roll pan. Cool completely, then break in pieces. Store airtight in cool dry place up to 4 weeks. Makes about 2 pounds.