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

In a 3 quart saucepan, heat together sugar, corn syrup and water. Stir mixture until sugar dissolves. When syrup boils, blend in butter. Continue to cook until temperature reaches 230 degrees, stirring often. When temperature reaches 280 degrees, add peanuts and continue cooking, stirring constantly, until temperature reaches 305 degrees. Remove from heat and quickly stir in baking soda.

Pour out on two buttered cookie sheets. Loosen from pans, when candy hardens, break in pieces. Makes about 2 1/2 pounds.