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

Heat and stir sugar, syrup and water in 3 quart saucepan until sugar dissolves. When syrup boils, blend in butter. Stir often after 230 degrees. Add nuts at 280 degrees; stir constantly to hard crack stage (305 degrees). Remove from heat. Quickly stir in soda, mixing well. Pour onto 2 cookie sheets. Loosen from pans as soon as possible. Break up. Yield: 2 1/2 pounds.