Peanut Brittle Beverly Young

2 c sugar
1 c light Karo syrup
3/4 c hot water
1 tsp vanilla
4 tbsp butter
1/4 tsp salt
2 tsp baking soda
1 lb raw Spanish peanuts

Mix sugar, syrup, water in large pan and boil to 240 degrees. Add peanuts and cook, stirring constantly until it starts to darken 320 degrees. Don't get too dark just amber. Move from heat. Add salt, soda, vanilla and butter. Stir until butter is melted quickly pour onto long buttered cookie sheet or tray. Do NOT spread, roll pan a little to spread. Let set until cool. Break into pieces.

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