3 c. white sugar
1 c. white Karo
1/2 c. water
3 c. raw Spanish peanuts
3 tsp. butter
1 tsp. salt
2 tsp. baking soda

Boil sugar, Karo and water until thread spins from spoon. Add raw peanuts; cook over medium heat, stirring most of time. Prepare the butter, salt and soda on a saucer while mixture is cooking. Cook until Karo mixture is golden brown (dark gold, not pale pink!). Remove from burner. Add butter, salt and soda; work quickly because it will foam up.

Pour onto large buttered cookie sheet with sides. (I use two pans and spread it until it is thin. I also use a heavy pot that has a handle so that I can pour the brittle quickly and spread with the other hand.)