Instructions: Generously butter 2 cookie sheets. In large heavy saucepan, combine sugar, corn syrup, and water. Cook over medium low heat until sugar dissolves, stirring constantly. When temperature reaches 220 degrees add peanuts and butter. Continue cooking until candy thermometer reaches hard crack stage

(300 degrees F.), stirring occasionally. Remove from heat; stir in vanilla and baking soda. Pour onto cookie sheets; spread as thin as possible. Cool completely; break into pieces. Store in airtight container in cool dry place.

NOTES : Use a wooden spoon for stirring!

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