2 c. sugar
3/4 c. butter
1/4 tsp. baking soda
1 c. unsalted dry roasted peanuts
1/2 c. whole unblanched almonds
1/2 c. pecan pieces

Stir sugar, butter and 3/4 cup water in 3 quart saucepan over medium high heat just until sugar dissolves and butter melts. Cook without stirring 15 to 18 minutes until candy thermometer registers 280 degrees, soft crack stage.

Remove from heat; stir in baking soda and all nuts. Pour mixture immediately onto ungreased large cookie sheet; spread quickly into even layers about 1/2 inch thick. Cool completely about 30 minutes. Break cooled brittle into small chunks.