2 c. white sugar
1 c. white Karo syrup
1/2 c. water
2 c. raw peanuts
1 tsp. baking soda
1 tsp. vanilla

Mix sugar, syrup and water in saucepan. Cook until mixture reaches 270°F (if small nuts) or 260°F (if large nuts). Add peanuts and cook until mixture reaches 300°F, then add baking soda and vanilla. Stir and let it rise; stir again and let it rise the second time. Pour onto 2 buttered cookie sheets. Pull from edges into center until thin. Let cool.