MOM'S PEANUT BRITTLE

Steps:

• Pour 1 cup of water into heavy kettle. Add corn syrup and then sugar; stir. Cook until 270 degrees (use candy thermometer). Then add raw Spanish peanuts and cook to 300 degrees or until caramelized. Stir constantly.
• Remove from fire and add the butter and vanilla. Then add the baking soda and salt. Stir only until it foams up well.
• Pour onto warm buttered cookie sheet. Let cool - then break apart in pieces.