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

Combine sugar, corn syrup and water in 3 quart pan. Cook and stir until sugar dissolves. When sugar boils, blend in butter, stir frequently after mixture reaches the syrup stage, 230 degrees. Add nuts when the temperature reaches soft crack stage, 280 degrees and stir constantly until temperature reaches the hard crack stage, 305 degrees. Remove from heat. Quickly stir in soda, beat thoroughly, it will foam up fast. Quickly pour onto 2 lightly buttered cookie sheets. Let cool on pan, loosen and turn upside down on wax paper. Break into pieces. Makes 2 1/2 pound.