2 cups sugar
1/2 cup water
1 cup Karo syrup
Mix these and boil, covered 5 minutes
Bring the mixture to 230 degrees on candy thermometer
Add 12-16 oz. of raw Spanish peanuts and cook until Temp. is 310-315 degrees.
Remove from heat and add in order:
1 teaspoon vanilla
1 tablespoon butter
1/8 teaspoon salt
1 teaspoon baking soda
Stir quickly. (The baking soda will make it foam up)
Turn on to a large cookie sheet, spreading with a spoon.
Break into pieces and enjoy.