Double double toil & trouble. Fire burn & cauldron bubble. It's not black magic, just candy!
You also need a candy thermometer to make this recipe! It's a great investment and will allow you to make all sorts of neat stuff in the future like caramel & lollipops.
It also helps to pre-measure all the ingredients. I keep my peanuts in one bowl. And all the other three ingredients to a separate bowl so I can add them as quickly as possible.
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Lightly grease a cookie sheet.
In a heavy bottom, 2 quart sauce pan combine sugar, corn syrup, and water. Place on medium heat and add your candy thermometer. Stir frequently, until the temperature reaches 240 degrees.
Add the peanuts and stir continuously until the temperature reaches 290 degrees. You will see the sugars start to brown, and if you don't stir quickly enough the peanuts will burn.
Remove from heat and immediately stir in the margarine, baking soda, and vanilla extract. Pour onto your greased cookie sheet and tilt the pan to allow the candy to spread as much as possible.
Allow to cool to room temperature before breaking into pieces.