Submitted by Alice Foreman Beaty, El Dorado Springs, Mo.
2 C. sugar
1 C. white syrup
1/2 C. water
Cook in a heavy pan between medium and high until is spins a thread (the syrup spins a 2-inch thread when dropped from a spoon). It must spin a cracking thread. Cook about 12 minutes stirring constantly. Turn burner to medium and add:
1/2 stick oleo
2 C. raw peanuts (or pecans)
Cook until light caramel or about 10 minutes, stirring constantly. Be careful as it burns easily. A drop put into cold water should crack before you take off burner.
After taking off burner, add:
1 tsp. vanilla
2 tsp. baking soda
Stir quickly and pour onto two buttered cookie sheets. Do NOT spread with a spoon. Cool, and break into pieces. Put into air-tight containers as soon as possible.
