2 c. granulated sugar
1 c. light corn syrup
1/2 c. water
1/2 tsp. salt
3 c. raw shelled peanuts (skins on)
2 tbsp. butter
2 tsp. baking soda

In a heavy saucepan, heat sugar, syrup, water and salt to a rolling boil. Add peanuts. Reduce heat to medium and stir constantly. *Cook to hard-crack stage (300°F to 310°F). Add butter, then baking soda. Beat rapidly and pour on a buttered surface, spreading to 1/4-inch thickness. When cool, break into pieces. Store in an airtight container.

*In the absence of a candy thermometer, test for hard-crack stage by dropping a tiny bit of syrup into ice water (let it thread from a spoon into the water). When the threads are brittle (not pliable), it has reached the hard-crack stage.

NOTE: See the Microwave section of this cookbook for a similar but easier way to make peanut brittle.