2 c. sugar
1 c. white syrup
2 tbsp. butter
2 tsp. baking soda
1 tsp. vanilla
2 c. raw Spanish peanuts

Bring 1/2 cup of water to boil. Add 2 cups of sugar and 1 cup of white syrup. Stir until dissolved and boil until it will spin a thread. Add 2 cups raw peanuts and cook slowly over a low fire until golden brown. Remove from fire. Add 2 tablespoons butter, 2 teaspoon baking soda and 1 teaspoon vanilla. Stir quickly. Spread on 2 large buttered cookie sheets. Place in cold area. When hard break into pieces, eat and enjoy.

BUTTER CRUNCH:

1/2 lb. butter not butter
1 c. sugar (granulated white)
2 tbsp. water
1 tbsp. lite corn syrup
Nutmeats, as many as you want
Candy thermometer

4 quart saucepan. I use a sided cookie sheet and as I loosen the candy I pull it over to the cooler end.

Melt 1/2 pound butter over slow flame. Remove from heat and add 1 cup sugar, stir until blended. Return to low heat, stir continually until well mixed and begins to bubble. Add 2 tablespoons water and 1 tablespoon corn syrup. Mix well. Put in candy thermometer. Keep heat medium low. Stir frequently. Cook until it registers 290 degrees (brittle). Take about 20-30 minutes. Add nuts quickly. Give a quick stir and pour out on greased tin (with sides). Cool. Loosen 2 or 3 times and mark before it sets.