2 c. white sugar
1 c. light corn syrup
1/2 c. hot water
3 c. (16 oz.) bag raw peanuts
1 tsp. salt
1 tbsp. butter
1 tbsp. baking soda

Butter and keep warm 2 cookie sheets. Cook sugar, syrup and water over medium heat, stirring occasionally, to 240 degrees on candy thermometer. Stir in peanuts and salt, continue to cook and keep stirring until thermometer reaches 310 degrees. Remove from heat, stir in butter and soda. Pour 1/2 on each cookie sheet. Cool and break in pieces.