2 c. sugar
2/3 c. water
4 c. corn syrup
2 c. raw Spanish peanuts
2 slightly rounded tbsp. butter
1/2 tsp. baking soda
Rounded 1/2 tsp. salt

Combine first 3 ingredients. Cook to 240 degrees, then add peanuts. When the peanuts have roasted to an amber color, add butter. Cook out all the moisture, then add soda and salt. Mix thoroughly.

Pour out onto 2 well-greased cookie sheets and spread as thin as you can. Cool. When candy is hardened, break into pieces.