This comes from my sister, Nesya Collings. It’s pretty good.

Ingredients

	2 cups	sugar
	1 cup	light corn syrup
	1 cup	water
	2¼ cups	raw peanuts
	½ tsp	salt
	1 tbsp	butter
	1 tsp	baking soda
	1 tsp	vanilla

1. Grease one or two half sheets with butter and set aside.

2. In a large, heavy saucepan over medium heat combine sugar, corn syrup and water. Cook to 234° (soft ball).

3. Add peanuts and salt. Stir constantly. Cook to 300° (5 degrees under hard crack).

4. Remove from heat and quickly stir in butter, baking soda, then vanilla (all this must be pre-measured and ready at hand). Pour at once onto cookie sheets, spread with spatula and/or tip pan to fill in.

5. Break when cool.

Note: Nesya says she likes to use 1¼ cup raw Spanish peanuts and 1 cup raw peanuts, or all raw Spanish peanuts, but that it’s important for taste for at least half to be Spanish.