2 cups sugar
1 cup light corn syrup
1/2 cups water
1 cup butter
2 cups peanuts
1 tsp. baking soda

In a 3 quart saucepan, heat together sugar, corn syrup, and water stirring until sugar dissolves. When syrup boils, blend in butter. Stir frequently after temperature reaches 230°F. Add peanuts when temperature reaches 280°F. Stir constantly to crack stay (305°F). Remove from heat, quickly stir in soda, mixing well. Pour onto 2 buttered cookie sheets. Loosen from pans when candy hardens. Break into pieces.

Yield: 21 1/2 lbs.