1 cup sugar
1/2 cup light corn syrup (Karo)
1/2 cup water
1 cup raw peanuts
1/2 tsp. vanilla
1 tsp. baking soda
1 tsp. butter

Cook sugar, syrup and water to soft ball stage (234-240°F on candy thermometer).

Add peanuts. Cook until syrup is light brown and meets hard crack test (300-310°F on candy thermometer).

Remove from heat. Add vanilla, baking soda and butter; mix well. Pour onto oiled cookie sheet, spreading thin as possible.

When mixture is nearly cool, wet hands in cold water; turn candy over, stretching to desired thinness. Break into pieces.

Cooks Note: Use of a candy thermometer is recommended.