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

Boil sugar, syrup, and water over high flame until temperature reaches 250 degrees on candy thermometer. Add raw peanuts, stirring constantly. Cook to 300 degrees. Without stirring, add butter and allow it to melt; remove from range. Quickly stir in vanilla and soda. Pour onto marble slab or buttered cookie sheets, spreading as thin as possible with a spoon. When cold, break into pieces.