PEANUT BRITTLE

Combine 1 cup white corn syrup, 2 cups sugar and ½ cup water in large heavy skillet.  Cook slowly to thread state (230 degrees)  Now add 2 cups raw Spanish peanuts.  Stir and cook to just beyond hard crack stage (300-302 degrees). Take from heat and stir in 1½ Tbsp. butter,1½ tsp. Vanilla and 2 tsp. Soda.  When well blended, pour on large greased baking sheets spreading as thin as possible.  The sheet of candy should be pulled as thin as possible as soon as it is cool enough to handle.  Run a spatula under it, letting the air cool the candy.