1 cup light corn syrup
2/3 cup water
1/4 tsp. salt
Cook together in a very heavy skillet to a full boil until it reaches the hard crack stage - 300 degrees. Then add:
1 lb. raw blanched peanuts
1/2 cup butter (must be butter)
Continue cooking over low heat, stirring constantly so that peanuts do not burn, about 10 to 12 minutes. When peanuts are cooked, add:
2 tsp. baking soda
2 tsp. vanilla
Stir in real fast and well. Candy will foam and puff up, but mix it all in really well. Then pour out onto 4 well buttered cookie sheets and spread as thin as you can with the wooden spoon. Before brittle sets up butter your finger tips real well and put the brittle to the edges of the cookie sheets. Go from pan to pan, working as fast as possible and pull the candy as thin as possible. When it is thoroughly cooled, break into pieces. Store in an air-tight can or Tupperware container.
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