2 c. sugar
1 c. light corn syrup
1 c. water
2 c. raw Spanish peanuts
1 tbsp. butter
1 tsp. baking soda
1/2 tsp. salt

Heat and stir sugar, syrup and 1 cup water in heavy 3-quart saucepan until sugar dissolves. Then cook over medium heat to soft ball stage (234 degrees). Add nuts and 1/2 teaspoon salt. Cook to hard crack stage (305 degrees), stirring often.

Remove from heat and quickly stir in butter and soda. Pour at once onto 2 well-buttered 15 1/2 x 10 1/2 inch pan. Spread with a buttered spatula. Yield: 1 1/2 pounds peanut brittle.