1/2 cup light corn syrup
1/2 cup cold water
1 cup raw Spanish peanuts
1 rounded teaspoon baking soda
1 teaspoon imitation vanilla
margarine (to grease cookie sheet)
Combine sugar, water and corn syrup in sauce pan.
Cook over medium heat until softball stage (240 degrees)
Add peanuts and continue to cook about 30 minutes until peanuts start popping apart and liquid starts turning a brown color.
Add baking soda and vanilla and stir into mixture.
Quickly pour onto buttered cookie sheet (do not spread!)
Allow to fully cool and break into pieces.