3 c. Puffed Rice
1/2 c. salted peanuts
1 c. sugar
1 c. light corn syrup
1/2 c. water
1/2 tsp. salt
1 tbsp. butter

In shallow baking pan, heat puffed rice in preheated 350 degree oven about 10 minutes. Pour into large greased bowl. Add peanuts.

In saucepan, mix together sugar, syrup, water and salt. Bring to a boil. Cook to hard crack stage (300 degrees on candy thermometer) or until a little of the syrup dropped into very cold water separates into hard and brittle threads.

Remove from heat; stir in butter. Slowly pour over peanut mixture, stirring until evenly coated. Quickly spread onto greased cookie sheet. Cool thoroughly. Break into pieces.