3 cups sugar
1 cup corn syrup (Karo)
1/2 cup water
2 cups raw Spanish peanuts
1/2 tsp. salt
1 tbsp. butter
1 tsp, vanilla
2 tsp. baking soda

Put sugar, syrup and water in large heavy saucepan; boil to 250°F on candy thermometer, stirring until sugar is dissolved.

Add peanuts, salt and butter; cook to 300°F on candy thermometer.

Remove from heat; Stir in vanilla and baking soda. Pour quickly in a ribbon down center of four buttered cookie sheets.

Slip a knife under edges of candy; carefully pull candy out thin toward edges of pans.

Cooks Note: Use of a candy thermometer is recommended.