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

In a 3-quart pan heat together sugar, corn syrup and water. Stirring until sugar dissolves. When syrup boils, blend in butter. Stir often after temperature reaches 230 degrees. Add peanuts when temperature reaches 280 degrees. Stir constantly to hard crack stage. Remove from heat, quickly stir in soda. Mix well, pout into 2 buttered cookie sheets. When cool or harden, break into pieces. Makes 2-1/2 pounds.