Peanut Brittle

1 Cup White Corn Syrup
2 Cups Granulated Sugar
½ Cup Water
1 lb. Raw Spanish Peanuts

2 Tablespoons Butter
2 Teaspoons Vanilla
2 Teaspoons Baking Soda
½ Teaspoon Salt

Combine syrup, sugar and water in saucepan. Bring slowly to 230° F. or until syrup spins thread. Add peanuts and continue to cook to 300° F., remove from heat. Add butter, vanilla, soda and salt and stir until blended. Pour into a well buttered jelly roll pan (15 ½ x 10 ½ x 1 inches). When cool break into pieces.

Makes about 1 ½ pounds.