2 c. granulated sugar
1 c. light corn syrup
1/2 c. water
1 c. butter
2 c. peanuts, chopped
1 tsp. baking soda

Heat and stir sugar, syrup and water in saucepan until sugar dissolves. When syrup boils, blend in butter. Stir often after 230°F. Add nuts at 280°F. Stir constantly until hard-crack stage (305°F). Remove from heat; quickly stir in soda, mixing well. Pour onto 2 cookie sheets. Stretch them by lifting and pulling from edges with a fork. Loosen from pan as soon as possible. Break up into pieces.

Cooks Note: A Candy Thermometer (~$10) is recommended in order to obtain best results.

Makes about 2 1/2 pounds.