2 c. sugar
1 c. white Karo syrup
1/2 c. cold water
1/4 tsp. salt
1 tsp. butter
2 c. Spanish peanuts (raw)
2 tsp. baking soda

Use large kettle, boil first 4 ingredients until mixture reaches (238 degrees on candy thermometer). Add butter and peanuts. Stir and cook until 300 degrees. Remove from heat and add baking soda, it will bubble. Mix well and fast and pour onto a well greased cookie sheet. Let cool and break into small pieces. Store in air tight container.