2 cups blanched raw peanuts
1 cup water
1 cup white corn syrup
1 1/2 cups sugar
1 tsp. vanilla
1 tsp. water
1/2 tsp. baking soda
In a small container combine 1tsp. water, vanilla, and baking soda. Set aside. In a 2qt. saucepan combine sugar, water, and corn syrup. Bring to 250 deg. on a cancy thermometer. Add nuts and butter; stir constantly over medium heat. Bring to 300 deg. Remove from heat. Add soda mixture and stir well. Pour onto 2 greased cookie sheets. Cool. The key to the brittleness is in the thiness. Break up and store in an airtight container.