1 c. sugar
1/4 c. water
1/2 c. white Karo syrup
1/2 tsp. salt
2 sq. inches Paraffin wax
1/2 tsp. butter

Cook all of this in a heavy saucepan until light amber. Add 1 cup or 1 1/2 cups raw peanuts. Cook until peanuts start poppy real well, stir constantly. Pour on greased cookie sheet and let cool. Break in pieces. Add 1 teaspoon baking soda before pouring up.