In large saucepan to allow for full rolling boil, combine:

1 c. butter
1 1/3 c. sugar
1 tbsp. light corn syrup
3 tbsp. water

Cook over medium heat with candy thermometer stirring occasionally to 300 degrees (hard crack stage) watching closely after temperature reaches 280 degrees. Remove quickly from heat and stir in enough dry roasted salted peanuts (cashews are my favorite).

Pour out on greased cookie sheet. Cool completely. Turn out and crack into serving sized pieces.

Note: Can be made double ingredients, but not recommended increasing more than double.