1/2 c. white Karo syrup
1 c. sugar
2 c. raw shelled peanuts
2 tbsp. water
1/2 tsp. salt
2 tsp. baking soda

Cook all except soda until hard crack stage, 295 to 300 degrees, in heavy saucepan over medium high heat or until peanuts pop open and syrup begins to brown. Remove from heat; add soda. Stir quickly and pour on buttered platter. Break pieces off on outer edges as candy cools.