2 c. granulated sugar
1 c. light corn syrup
1/2 c. water
1 c. butter
2 c. peanuts, chopped (10 oz.)
1 tsp. baking soda

Heat and stir sugar, syrup and water in 3 quart saucepan until sugar dissolves. Stir often after 230 degrees. Add nuts at 280 degrees, stir constantly to hard crack stage (305 degrees). Remove from heat. Quickly stir in soda mixing well. Pour onto 2 cookie sheets. Stretch thin by lifting and pulling from edges with fork. Loosen from pans as soon as possible. Break up. Makes 2 1/2 pounds.