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

Combine sugar, hot water, and syrup in a medium pot and cook to a hard boil. Add the raw Spanish peanuts and cook until the syrup turns golden. Remove from heat and add the vanilla and baking soda. Quickly stir together and pour onto buttered cookie sheet. Let cool and break into edible pieces. Store in an air-tight container.