2 c. sugar
1 c. Karo syrup
1/2 c. water
1 lb. raw, unsalted Spanish peanuts
2 tsp. baking soda
2 tbsp. butter, unsalted

Cook sugar, syrup and water 20-30 minutes on medium heat to thread-spin stage. Add Spanish peanuts and 2 tablespoons butter and cook until golden brown (10-15 minutes). Add 2 teaspoons baking soda and whip. Pour onto a greased cookie sheet. Break up after it hardens.