Peanut Brittle

2 cup sugar
2 Tbsp. butter
1 cup light corn syrup
2 tsp. vanilla
1/2 cup hot water
2 tsp. baking soda
1/2 tsp. salt
2 cup 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.


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