Instructions

In a heavy skillet, combine sugar, water, syrup and cream of tartar. Cook over low heat, stirring constantly, for 2 minutes. Gently swirl mixture in pan, washing down sugar crystals on sides of pan with brush dipped in cold water. Increase heat to medium high, and cook syrup, swirling gently, until it reaches soft-ball stage, or 230 degrees on candy thermometer. Add peanuts and cook, swirling until golden. Remove from heat and add butter and vanilla. Transfer to metal or marble surface oiled with peanut oil. Spread mixture thinly, then let cool 1 hour. Break into pieces.