1 (6 oz.) bag raw Spanish peanuts
2 c. sugar
1 c. light corn syrup
1/2 c. water
1/4 c. butter
1/2 tsp. salt
1 1/2 tsp. baking soda

Butter the sides of a large saucepan. In it, combine sugar, corn syrup, water, butter, and salt. Cook and stir until sugar dissolves and the mixture comes to boiling. Cook, stirring occasionally, to 275 degrees (soft crack stage) and until syrup turns a golden color (mixture should boil gently over entire surface).

Add peanuts and continue cooking, stirring often, to 295 degrees until syrup is a clear golden color. Remove from heat. Quickly stir in soda. Immediately pour hot mixture into 2 large buttered pans or baking sheets. Use 2 forks to lift and pull candy as it cools to stretch it thin. Cool. Break into pieces. Makes about 2 1/4 pounds.