• 1 ½ teaspoons soda
  
• 1 teaspoon water
  
• 1teaspoon vanilla
  
• 1 ½ cups sugar
  
• 1 cup water
  
• 1cup light corn syrup
  
• 3 Tablespoons butter or margarine
  
• 1 pound shelled unroasted peanuts
  

Directions

Butter 2 baking sheets, each 15 ½ x 12 inches; keep warm. Combine soda, 1 teaspoon water and the vanilla; set aside. Combine sugar, 1 cup water and the corn syrup in a large saucepan. Cook over medium heat, stirring occasionally, to 240 degrees on a candy thermometer.
Stir in butter and peanuts. Cook, stirring constantly, to 300 degrees. Watch carefully so mixture does not burn. Immediately remove form heat; stir in soda mixture thoroughly. Pour half the candy mixture onto each warm baking sheet and quickly spread evenly about ¼ inch thick. Cool; break candy into pieces.

Thanks to Chef Robert B. Graf of Alphorn Bistro, Inn at Danbury, Danbury, NH for this recipe. www.innatdanbury.com