Peanut Brittle - cooking recipe

Ingredients

2 c. sugar
1/2 c. water
1 c. white syrup (Karo)
pinch of salt
1 1/2 c. raw Spanish peanuts
2 Tbsp. butter
2 tsp. soda
2 tsp. vanilla

Preparation

Cook to a soft ball; boil about 7 to 8 minutes.
Add 1/2 pound raw Spanish peanuts or 1 1/2 cups and the butter.
Cook to a golden brown.
Add soda and vanilla.
Stir about 10 seconds and pour out on a buttered cookie sheet.
Don't spread; let spread by itself.
When good and cold, break into small pieces.
Store in jar and seal.