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

Combine sugar, corn syrup, and water in 3-quart pan. Cook and stir until sugar dissolves. When syrup boils, blend in butter. Stir frequently after mixture reaches syrup stage (230 degrees).

Add nuts when soft crack stage (280 degrees) and stir constantly until temperature reaches the hard crack stage (305 degrees). Remove from heat. Quickly stir in soda, mixing thoroughly. Pour onto 2 cookie sheets or 2 (15 x 10 1/2 x 1) pans.