1 1/2 teaspoons baking soda

1 teaspoon water

1 teaspoon vanilla

1 1/2 cups sugar

1 cup water

1 cup light corn syrup

3 tablespoons butter

1 pound shelled, unroasted peanuts

1 -
Heat oven to 200°F. Butter 2 cookie sheets (15 1/2 x 12 inches), and keep warm in oven. Mix the baking soda, 1 teaspoon of water and the vanilla. Put it to the side.

2 -
Mix the sugar, 1 cup of water, and the corn syrup in a 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240°F on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.

3 -
Stir in the butter and peanuts. Cook, stirring constantly, to 300°F or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch it carefully so it doesn't burn.) Immediately remove from heat. Quickly stir in baking soda mixture until it is light and foamy.

4 -
Pour half the candy mixture onto each cookie sheet; quickly spread it about 1/4 inch thick. Cool completely, at least for an hour. Break it into pieces, and store in a covered container.

If necessary, you can opt out of buttering the baking sheet, and instead place it on a sheet of parchment paper on the baking sheet.