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.


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