2 c. granulated sugar
1 c. light corn syrup
1 1/2 tsp. salt
2 tbsp. butter
1/4 tsp. oil of peppermint
7 drops green food coloring

Combine sugar, syrup, salt and 1 cup water in 2-quart saucepan. Cook slowly, stirring constantly, until sugar dissolves. Cook to hard ball stage (265 degrees) without stirring. Remove from heat; stir in remaining ingredients. Pour into buttered 15 1/2 x 10 1/2 x 1-inch pan.

Cool until comfortable to handle. Butter hands; gather taffy into a ball and pull. When candy is light in color and gets hard to pull, cut in fourths; pull each piece into long strand about 1/2 inch thick.

With buttered scissors, quickly snip in bite-size pieces. Wrap each piece in waxed paper. Makes 1 1/4 pounds.