2 cups sugar
1/2 cup light corn syrup (Karo)
1 cup water
2 cups unsalted raw peanuts
1 tsp. butter
1/4 tsp. baking soda

Combine sugar, syrup and water; stir until sugar is dissolved. Cook about 15 minutes to soft ball stage (238°F on candy thermometer).

Add nuts and cook about 10 minutes or until golden brown (300-310°F on candy thermometer). Add butter and baking soda. Stir to mix.

Pour onto greased cookie sheet rather thinly. Break into pieces when cool.

Cooks Note: Use of a candy thermometer is recommended.

Make 2 pounds.