1 c. white sugar
1 c. Karo syrup
1 tsp. baking soda
1/2 tsp. salt
2 c. raw Spanish peanuts
1 tbsp. butter

In heavy pan cook sugar, syrup and salt to 200 degrees without stirring. After 260 degrees, continue stirring constantly to 290 degrees. At that point add butter, continue cooking to 310 degrees. Remove from heat, add baking soda. Stir well, allow to foam up. Pour in well greased 11"x15" pan. As brittle cools, stretch to sides.