2 c. sugar
1/2 c. light corn syrup
1/2 c. water
1/3 c. creamy or chunky peanut butter
1 tsp. baking soda

Grease 2 cookie sheets. Place on wire racks. Stir in 1 1/2 quart saucepan - sugar, corn syrup, and water. Stirring constantly, bring to a boil over medium heat. Without stirring, cook until temperature reaches 300 degrees on candy thermometer, or until syrup forms hard brittle threads when dropped in cold water. Stir in peanut butter until well blended; remove from heat. Quickly but gently stir in soda. Immediately pour on cookie sheets. DO NOT SPREAD. Cool 3-5 minutes or just cool enough to handle. Take brittle by edges and lifting it, gently pull as thin as possible. Cool. Break into irregular pieces. Store in tightly covered container.