|Sugar||2 Cup (32 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Raw peanuts||1 Pound|
|Vanilla extract||1 Teaspoon|
|Baking soda||2 Teaspoon|
Butter a 15x10x1 inch baking pan; set aside.
Butter the sides of a heavy 3 quart saucepan.
In the saucepan combine sugar, corn syrup, water, and salt.
Cook over medium high heat to boiling, stirring constantly with a wooden spoon.
Clip candy thermometer to side of pan.
Cook over medium low heat, stirring occasionally, till thermometer registers 240Â°.
Stir in peanuts.
Continue cooking over medium low heat, stirring till thermometer registers 295Â° (hard crack stage).
Mixture should boil at a moderate, steady rate over entire surface.
Remove from heat; stir in butter or margarine and vanilla, stirring just till butter is melted.
Immediately stir in baking soda.
(Mixture will foam.) Pour candy into prepared pan.
Do not spread candy.
Break candy into pieces.
Store in an airtight container at room temperature.