4 c. sugar
1 c. light corn syrup
4 c. unsalted peanuts
1 tbsp. butter
2 tsp. baking soda

Grease two (15 x 10 x 1 inch) jelly-roll pans. In heavy, large saucepan, stir sugar, syrup, 2 cups water, over medium heat, until sugar is dissolved. Continue cooking, without stirring, to 238 degree on candy thermometer, or until a little dropped in cold water forms a soft ball - will take about 15 minutes. Add nuts; cook, stirring occasionally, until syrup turns golden to 300 degrees on candy thermometer, about 20 minutes. Add butter and soda; stir until blended. Pour into prepared pans, forming a large square of brittle in each pan. Cool; then break into pieces.