2 cups sugar
1 cup light corn syrup (Karo)
1/2 cup water
1/4 cup dark molasses (Grandma's)
2 tbsp. butter
2 cups salted peanuts
1 tbsp. baking soda

Combine sugar, syrup and water in 3-quart saucepan. Bring to a boil, stirring until sugar is dissolved. Cook to hard crack stage (300-310°F on candy thermometer).

Stir in molasses and butter and continue to cook 30 seconds.

Remove from heat and quickly stir in peanuts and baking soda. Mix thoroughly and pour immediately onto large buttered cookie sheet.

When cool, break into pieces.

Cooks Note: Use of a candy thermometer is recommended.

Makes 2 pounds.