3 c. sugar
1 c. light corn syrup
1/2 c. water
3 c. Spanish, or plain salted peanuts
2 tsp. baking soda

In a heavy saucepan, stir together the sugar, corn syrup and water. Cook over medium heat, stirring constantly until sugar is dissolved and mixture comes to a boil. Continue cooking without stirring until temperature reaches 280 degrees on a candy thermometer or until a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle (soft crack stage). Stir in peanuts gradually, so mixture continues to boil. Cook, stirring often and watching closely, until temperature reaches 300 degrees or until a small amount of mixture dropped into very cold water separates into threads that are hard and brittle (hard crack stage). Remove from heat. Add baking soda. Stir in gently, but quickly. At once, pour candy into two large greased cookie sheets without spreading with a tool. Cool. Break into pieces. Makes about 2 1/2 pounds.