2 cups sugar
1 cups light corn syrup (Karo)
1/4 cup water
2 cups raw peanuts
1 tsp. baking soda
1 tsp. salt
1 tsp. vinegar

Combine sugar, corn syrup and water. Cook to soft ball stage (234-240°F on candy thermometer).

Add peanuts and cook until mixture turns dark (300-310°F on candy thermometer).

Remove from heat and add baking soda. salt and vinegar. Stir well and pour onto a buttered cookie sheet. Cool and break into pieces.

Cooks Note: Use of a candy thermometer is recommended.

Makes 2 pounds.