3 c. sugar
1 c. white Karo syrup
1/2 c. water
2 tsp. baking soda
1 tsp. salt
3 c. raw Spanish peanuts
3 tsp. butter

Cook sugar, Karo, and water in large pan until it spins its own thread (use wooden spoon). Add peanuts and cook until golden brown. Add butter; remove from fire.

Have measured and ready, salt and soda. Stir in salt and soda quickly. This will foam up. Pour immediately into two large, buttered cookie sheets (aluminium cookie sheets).

When brittle is cooled, bend the cookie sheets gently and the brittle will pop off. Break and keep in air-tight containers.