1 c. sugar
1 c. light corn syrup
1 tbsp. butter (I use Parkay)
1/4 c. water
1 tsp. baking soda
1 1/2 c. peanuts (I use dry roasted)
1/4 tsp. salt (optional)
Candy thermometer

Combine sugar, syrup, salt and water in a 3 quart saucepan. Bring to boil over medium high heat, stirring constantly. As sugar melts add butter. When butter is melted and sugar completely dissolved, add peanuts.

Increase heat and cook to hard crack stage (approximately 310 degrees). Mixture darkens - butter separates slightly. Stir constantly. Watch carefully so mixture does not burn! When at hard crack stage remove from heat. Quickly stir in baking soda and mix well (mixture will foam up).

Pour onto two cookie sheets, buttered. Spread as thinly as possible with back of spoon. Remove from sheets as soon as possible and break into pieces.