3 c. sugar
1 c. light corn syrup
1/2 c. water
2 c. Spanish peanuts
2 tsp. baking soda

In heavy saucepan, stir together sugar, syrup and water. Cook over medium heat, stirring until sugar is dissolved and mixture comes to a boil. Continue cooking without stirring until temperature reaches 280 degrees or until "hard", but not brittle thread forms when dropped in cold water. Stir in nuts, gradually, so it doesn't stop boiling. Cook, stirring frequently, until temperature reaches 300 degrees or until very brittle thread forms. Remove from heat, add soda and stir gently, but quickly. Immediately pour onto 2 large greased cookie sheets, without spreading. Cool and break into pieces.