3 c. white sugar
1 c. light Karo
1/2 c. water
3 c. raw peanuts
3 tsp. butter
1 tsp. salt
2 tsp. baking soda

Boil sugar, Karo, and water until thread spins in cold water or 250 degrees on candy thermometer. Add peanuts and stir continuously after peanuts are added. Cook until temperature reaches 280 degrees.

Take from heat, add butter, salt, and soda. Pour onto buttered jelly roll pan to cool.