3/4 c. light or dark Karo syrup
1/4 c. sugar
2 tbsp. butter
1 c. salted peanuts
1/8 tsp. baking soda

Grease a large cookie sheet. In heavy 2 quart saucepan stir together corn syrup, sugar and butter. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking, without stirring, until temperature reaches 280 degrees on candy thermometer or until drop of mixture dropped into cold water separates into threads which are hard but not brittle.

Gradually stir in peanuts so that mixture continues to boil. Continue cooking and stirring until temperature reaches 300 degrees or mixture reacts as above in cold water. Remove from heat, stir in baking soda. Quickly pour into cookie sheet. Do not spread. Cool, break into pieces. Makes about 1/2 pound