2 c. granulated sugar
1 c. light corn syrup
1/2 c. water
1/2 tsp. salt
3 c. raw shelled peanuts (skins on)
2 tbsp. butter
2 tsp. baking soda
2 buttered cookie sheets

In a heavy saucepan heat sugar, syrup, water and salt to a rolling boil. Add peanuts. Reduce heat to medium and stir constantly. Cook to hard crack stage (293 degrees F.). If you don't have a candy thermometer hard crack can be determined when spoon is lifted from syrup and it makes a long, brittle string. Add butter, then baking soda. Beat rapidly and pour on buttered cookie sheet to 1/4 inch thickness. When cool break into pieces.