2 c. sugar
1 c. white Karo syrup
1/2 c. water
1 tsp. butter
2 c. salted Spanish peanuts
2 tsp. baking soda

Cook in heavy pan sugar, syrup and water until mixture reaches hard crack stage (color will be light brown). Add butter and Spanish peanuts. Remove from heat, add baking soda. Stir well. Turn out on cookie sheet. When cool break into pieces. Store in airtight container.