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

In 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 degrees. Add peanuts when temperature reaches 280 degrees, stir constantly to hard crack stage, 305 degrees.

Remove from heat, quickly stir in soda mixing well. Pour onto two buttered cookie sheets. Loosen from pans when candy hardens. Break into pieces. Makes 2 1/2 pounds.