Hawley's Peanut Brittle

• 2 cups sugar
• 1 cup white Karo syrup
• ½ cup water
• 2 Tbs butter
• 2 heaping tsp baking soda
• ¼ tsp salt
• 1 ½ tsp pure vanilla
• 2 cups raw Spanish peanuts

Directions

1. Make sure that your candy thermometer is working properly.
2. Use a large heavy bottomed pan. Attach thermometer to side of pan, making sure that the bottom of the thermometer is not touching the bottom of the pan.
3. Prepare 3 cookie sheets by either spraying Pam over them or buttering them well.
4. Put Karo, sugar, and water in pan. Stir together and heat to soft-ball stage (226°).
5. Add peanuts and reduce heat.
6. Stir constantly to hard-crack stage (296°).
7. Once it reaches hard-crack remove from heat and stir in butter and vanilla. Stir well.
8. Add soda and salt. Stir well.
9. Spread the candy out on the pans with the back of a wooded spoon.
10. With very thick rubber gloves, stretch the candy out into thin pieces.
11. Let cool. Break into pieces.