yields: 70 pieces


1 1⁄2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1 1⁄2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons margarine or 3 tablespoons butter
1 lb shelled unroasted peanuts


Butter 2 cookie sheets, 15 1/2 x 12 inches; keep warm.
Mix baking soda, 1 tsp water and the vanilla; set aside.
mix sugar, 1 cup water and the corn syrup in a 3 quart saucepan.
Cook over medium heat, stirring occasionally, to 240 degrees F on candy thermometer.
Stir in margarine and peanuts.
Cook, stirring constantly to 300 degrees F.
Watch carefully so it doesn't burn.
Remove from heat immediately; stir in baking soda mixture.
Pour half of the candy mixture on each cookie sheet and spread quickly until it is about 1/4 inch thick.
Cool and break into pieces.