2 c. white sugar
1 tsp. baking soda
1 c. white Karo
1/2 c. water
1 tsp. salt
1/3 c. butter
1 1/2 lbs. (4 c.) raw Spanish peanuts

Cook sugar, Karo and water to soft ball stage. Keep lid on pan while cooking to prevent crystalization of sugar.

Add peanuts, salt and butter. Cook and stir over high heat for 5 minutes, reduce heat and cook for another 10 minutes, reduce heat again and cook for 5 more minutes. Remove from fire when a small amount of the syrup reaches brittle stage or 300 degrees. As you take it off the stove add the soda and stir into the mixture.

Pour out onto two greased cookie sheets. Spread out as much as possible with spatula. As candy cools pick up edges, stretch as thin as possible and break into pieces.