2 cups sugar
1 cup light karo syrup
1/2 cup water
3 tbsp butter- cut in small pieces
2 tsp vanilla
2 tsp baking soda
2 cups raw spanish peanuts
In heavy pan combine sugar, syrup & water, cook over medium heat to "hard crack" (about 300 degrees F) USE A THERMOMETER! Stir in peanuts and cook until nuts look roasted and start to pop. Remove from heat and quickly stir in butter, then vanilla, then baking soda. Don't stir too much, you will break too many bubbles. Quickly pour out on dry cookie sheets. Allow to cool and then break into pieces.
