2 c. sugar
1 c. light corn syrup
1 c. water
2 c. unroasted peanuts, with skins are okay
1/4 tsp. salt
1 tsp. butter
1/4 tsp. baking soda

Combine sugar, corn syrup and water in a heavy saucepan. Cook slowly over medium heat, stirring constantly until sugar is dissolved. Continue cooking until mixture reaches the soft ball stage (236 degrees). Add peanuts and salt; cook to just beyond the soft crack stage (290 to 300 degrees).

Add butter and soda, stirring to blend (this mixture will foam). Pour into 2 large buttered cookie sheets, lifting candy around the edges and running spatula under candy to cool it and keep it from sticking. While the candy is still warm, turn it over and start pulling it with buttered hands until it is thin but not crumbly.

When candy is cold break into bite size pieces and store in airtight container. This candy is an excellent keeper.