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2 c. sugar
1/2 c. hot water
1 c. light syrup (Karo)
1/2 tsp. salt
2 1/2 c. shelled unblanched
Spanish peanuts
2 tsp. baking soda
2 Tbsp. butter
1 tsp. vanilla

Place hot water and sugar in a deep pan; stir until
sugar dissolves. Add corn syrup and salt; heat to a rolling
boil. Add peanuts; stir constantly. Cook slowly until peanuts
are golden brown (important point) and syrup spins a thread.
Use thermometer. Remove from heat when syrup reaches above
293 degrees. Add vanilla and soda. Beat rapidly and pour contents
quickly on a buttered surface to cool. Spread to 1/2 inch
thickness. Before peanut brittle cools, turn over and wipe off
excess butter. When cool, break into pieces.

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