Ingredients
part 1
3 cup sugar
1 c water
1 ¼ c white Karo syrup
part 2
½ square butter or margarine
2 ¾ c or 1 lb raw peanuts
Part 3
½ tsp salt
1 tsp soda
2 tsp vanilla
Directions
Place the mixture in a heavy saucepan and heat over medium heat, stirring until everything is dissolved. When it reaches the soft-ball stage, about 240°F, add the peanuts and butter.
Continue cooking, stirring constantly once the mixture begins to boil. Be careful, as the peanuts can burn easily. Cook until the mixture turns a golden brown or reaches the hard-ball stage.
Remove from the heat. Add the baking soda, salt, and vanilla, which should already be mixed together in a small cup. Stir well to combine.
Warning: Use a tall, large pan for this recipe. When you add the salt, baking soda, and vanilla, the mixture will foam up and can boil over if the pan is too small. Be very careful during this step.
Stir the mixture well, then pour it onto two greased cookie sheets. Once the candy has started to set, run a knife or spatula around the edges and carefully turn the candy over to allow it to finish drying and setting.
Store the finished candy in an airtight container.