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

Cook sugar, corn syrup and water until it forms a hard boil in cold water or candy thermometer registers 250-260 degrees. Add unblanched peanuts and continue to cook until the mixture turns a golden brown or candy thermometer registers 300 degrees. Remove from heat and stir in butter and salt. Stir in soda. Pour a greased thin sheet. Break into pieces when cold.