2 c. granulated sugar
1 c. light corn syrup
1/2 c. water
1 c. butter
2 c. peanuts, chopped
1 tsp. baking soda

Heat and stir sugar, syrup and water in 3 quart saucepan until sugar dissolves. When syrup boils, blend in butter. Stir often after 230 degrees. Add nuts at 280 degrees, stir constantly to hard cracked stage (305 degrees). Remove from heat. Quickly stir in soda, mixing well. Pour into 2 cookie sheets. Stretch thin by lifting and pulling from edges with forks. Loosen from pans as soon as possible. Break up. Makes 2 1/2 pounds.