1 1/2 tsp baking soda
1 tsp water
1 tsp vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tbsp butter
1 pound shelled unroasted peanuts
Butter 2 cookie sheets and keep warm. Mix baking soda, 1 tsp water and the vanilla. Mix sugar, 1 cup water and the corn syrup in 3-qt saucepan. Cook over medium heat, stirring occasionally to 240 on a candy thermometer or until small amount of mixture dropped into cold water forms a soft ball that flattens when removed from water.
Stir in butter and peanuts. Cook, stirring constantly to 300 or until small amount of mixture dropped into very cold water separates into hard, brittle threads. Watch carefully so mixture does not burn. Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
Pour half of the candy mixture onto each cookie sheet and quickly spread about 1/4 inch thick: cool. Break into pieces. Store in an airtight container.