2 c. sugar
1 c. dark corn syrup
1 c. water
2 c. raw peanuts
1/4 tsp. salt
1 tsp. butter
1/4 tsp. baking soda
Candy thermometer

Combine sugar, syrup, and water. Cook slowly, stirring until sugar dissolves. Cook to 236 degrees. Add peanuts and salt; cook to hard crack stage (295 degrees). Stir constantly. Remove from heat; add butter and soda. Stir. Pour into a well buttered pan about 14 x 11 inch that has sides on it. (Smaller pans make thicker brittle.) When cold, turn pan upside down on wax paper. Tap bottom of pan. Candy will fall out. Break into pieces.

Note: Make candy on a clear, dry day. Use a tall pan to cook in as it foams up when butter and soda are added. White corn syrup may be used instead of dark if you want milder brittle.