3 c. white sugar
1 c. white Karo
1/2 c. water
3 c. raw Spanish peanuts
3 tbsp. butter
2 tsp. baking soda
1 tsp. salt

Boil sugar, Karo and water until thread spins, then add peanuts and stir continuously after peanuts are added. Cook until it turns a brownish gold. (I use a candy thermometer and cook until "hard crack" stage. Take from fire, add butter, salt and soda. Pour onto buttered platter or cookie sheets.