2 c. sugar
1 c. light corn syrup
1 c. water
1/4 tsp. salt
1 1/2 c. raw Spanish or Virginia peanuts
1 tsp. butter
1/4 tsp. baking soda

Combine sugar, corn syrup and water, cook over low heat, stirring until sugar dissolves. Cook to soft ball stage or 236 degrees on candy thermometer, stirring constantly. Add salt and peanuts; cook to hard cracked stage or 295 degrees on thermometer stirring constantly. Remove from heat. Add butter and soda, stir lightly. Pour evenly onto well greased wax paper. Cool until firm. Break into pieces.