Place first three ingredients into a medium saucepan and cook syrup to 235° Leave candy cooking on stove and beat egg whites until syrup reaches 240°. Remove pan; drizzle 1/3 of syrup into beaten egg whites; continuing to beat. Put remaining syrup back on stove and cook to 260°.
Drizzle remaining candy into egg white mixture, beating until it holds its shape. Add flavoring and salted peanuts. Pour onto buttered cookie sheet. When cooled sliced and wrap in waxed paper.
Ingredients
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2 cups sugar
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2 cups light Karo
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3/4 cup water
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3 egg whites
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1 teaspoon vanilla
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