2 cups sugar
2 tablespoons butter
1 cup light corn syrup
2 teaspoons vanilla
1/2 cup hot water
2 teaspoons baking soda
1/2 teaspoon salt
2 cups raw Spanish peanuts
Combine sugar, syrup, water in heavy pan. Boil to 230-240 degrees; add peanuts. Cook until amber colored and continue cooking slowly to 300 degrees, stirring occasionally. Remove from heat and add butter, salt, vanilla and baking soda, stirring well. Pour immediately onto buttered cookie sheet. Cool and pull out until very thin (if desired). Break into pieces.