3 c. peanuts
3 c. sugar
1/2 c. water
1 c. white Karo syrup

Cook ingredients until a candy thermometer reaches 250 degrees. add the peanuts and cook until the thermometer reaches 301 or 302 degrees.

Add: 1 tsp. salt 2 tbsp. butter

The soda causes the candy to foam up, so it must be poured very quickly into heavily greased pie tins. If poured quickly enough and shaken down, this recipe makes 8 pie tins of the aluminum type.

IMPORTANT: Have your pie tins greased and in a line ready to pour!

Candy thermometers must be used!