2 c. sugar
1 c. light corn syrup
1/2 c. water
1 c. butter
2 c. raw peanuts
1 tsp. baking soda

Heat and stir sugar, syrup and water until sugar is dissolved. While syrup boils, blend in butter. Stir often after 230 degrees. Add nuts at 280 degrees. Stir constantly to hard crack stage (305 degrees). Remove from heat. Quickly stir in soda, mix up well. Pour into 2 greased cookie sheets. Stretch then by lifting and pulling from edges with fork. When cool, loosen from pans and break up in pieces.