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

Combine sugar, syrup and water. Cook and stir until sugar dissolves. When syrup boils blend in butter. Stir frequently after mixture reaches syrup stage (230 degrees). Add nuts when temperature reaches 280 degrees. Stir constantly until temperature reaches hard crack (305 degrees). Remove from heat and quickly stir in soda; mix well.

Pour onto 2 cookie sheets. As candy cools stretch it out by lifting and pulling from edge using 2 forks. Loosen from pan as soon as possible. Turn candy over, break in pieces. Yield 2 1/2 pounds.