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

Combine sugar, corn syrup and water in a 3 quart saucepan. Cook and stir until sugar dissolves. When syrup boils, blend in butter. Stir frequently after mixture reaches the syrup stage, 230 degrees. Add nuts when the temperature reaches soft crack stage, 280 degrees and stir constantly until temperature reaches the hard crack stage, 305 degrees. Remove from heat. Quickly stir in baking soda, mixing thoroughly. Pour onto 2 cookie sheets or 2 (15"x10"x1") pans. (I prefer to use large pastry board.)

As the candy cools, stretch it out thin by lifting and pulling from edges, using 2 forks. Loosen from surface as soon as possible; turn candy over. Makes 2 1/2 pounds.