2 c. sugar
1/2 c. water
2 c. cocktail salted peanuts
1 c. light Karo
1 c. (2 sticks) butter
1/2 tsp. (scant) baking soda

Using a heavy large (4 quart) saucepan, heat sugar, water and Karo. Boil stirring often to 230 degrees F. Add butter, boil to 280 degrees F. Add nuts, boil to 305 degrees F. Remove from fire, add soda. Pour into 2 well buttered cookie sheets. Stretch brittle thin, lifting and pulling, with 2 forks. Loosen from pans as soon as possible. Yields 2 1/2 pounds.

Always a best seller at Club sales.