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

Combine sugar, corn syrup and water into appropriate size saucepan. Bring mixture to boil (300 degrees Fahrenheit - use candy thermometer for best results) without stirring. Add butter and peanuts while reducing heat. Stir for (1) minute at low heat.

Remove from heat. Add salt, baking soda and mix well.

Spread onto a warm buttered cookie sheet or equivalent. Allow to cool until firm. Break cooled brittle candy into appropriate size pieces. This recipe makes (2) pounds of candy.