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

Combine sugar, corn syrup and water in 3-quart saucepan. Cook and stir until sugar dissolves. When syrup boils, blend in butter. Stir frequently after mixture reaches the syrup stage (230 degrees) and stir constantly until temperature reaches the hard crack stage (305 degrees). Remove from heat. Quickly stir in soda, mixing thoroughly. Pour onto two cookie sheets or two 15 x 11 inch pans. As the candy cools, stretch it out thin by lifting and pulling from edges, using two forks. Loose from pans as soon as possible; turn candy over. Break into pieces. Makes 2 1/2 pounds.