• 2 Cups sugar
• 2 Tbsp. butter
• 1 Cup light corn syrup
• 2 Tsp. soda
• 1/2 Cup water
• 1 Tsp. vanilla
• 2 Cups raw Hadley Spanish or Virginia Peanuts

Combine sugar, corn syrup, and water in heavy skillet. Cook slowly, stirring until sugar is dissolved. Cook to soft-ball stage, add peanuts and butter. Continue cooking till peanuts are golden brown, remove from heat. Add vanilla and soda, stir to blend. Pour onto buttered cookie sheet. Cool by lifting edges with a spatula, when firm but still warm turn over and pull corners to make brittle thinner. Break in pieces when cold.