2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup (2 sticks) butter
2 cups raw peanuts
1 tsp. baking soda

Combine sugar, corn syrup and water in 3 quart saucepan. Cook and stir until sugar dissolves. When syrup boils, blend in butter. Stir frequently after mixture reaches the soft ball stage (230°F). Add peanuts when the temperature reaches soft crack stage (280°F) and stir constantly until temperature reaches hard stage (305°F).

Remove from heat. Quickly stir in baking soda and pour onto 2 greased cookie sheets. As candy cools, stretch it thin by lifting and pulling from edges.