2 c. sugar
1 c. light corn syrup
1/2 c. water
1 c. butter
2 1/2 c. dry roasted unsalted peanuts, warmed
1 tsp. baking soda
1 tsp. vanilla

Combine sugar, corn syrup and water in heavy 3-quart saucepan. Place over medium heat and stir until sugar dissolves. When syrup comes to a boil, blend in butter and stir frequently, continue cooking until candy thermometer registers 280 degrees, soft crack stage.

Immediately add peanuts and stir constantly until thermometer reaches 305 degrees, hard crack stage. Remove from heat and quickly add baking soda and vanilla, mixing well. Immediately pour into 2 jelly roll pans and spread as closely as possible to edges. When cool, lift from pans, using spatula and break into bite-size pieces. Makes 2 1/2 pounds.