2 c. sugar, white
1 c. light corn syrup
1/2 c. water
1/4 c. dark molasses
2 tbsp. butter
2 c. salted peanuts, no skins
1 tbsp. baking soda

Combine sugar, syrup, and water in 3 quart saucepan. Bring to a boil and stir until sugar is dissolved. Cook to hard-crack stage (300 degrees). (A candy thermometer is a must.) Stir in molasses and butter. Continue cooking until temperature returns again to 290 degrees. Remove from heat and quickly stir in peanuts and soda. It will foam. Mix thoroughly. Pour immediately onto large buttered cookie sheet. (I usually make this for Christmas and put the cookie sheet outside for 1/2 hour or so.) When cool, break the block of candy into pieces. Store in cookie tins and keep in a dry place. Makes 2 pounds.