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

Combine sugar, cornstarch and water in a 3 quart saucepan. Bring mixture to boil, then add butter. Stir frequently until mixture reaches 230 degrees on a candy thermometer. Add raw peanuts and continue stirring until temperature reaches 305 degrees. Remove from heat and quickly stir in baking soda. Mix well and pour onto 2 greased cookie sheets.

As brittle cools, stretch it out thin by lifting and pulling from edges using 2 forks. Turn brittle over and break into bite-size pieces. Store peanut brittle in air tight container in a cool dry place. Yield: 2 1/2 pounds.