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

Butter 2 large baking sheets and set aside. Butter sides of heavy 3-quart saucepan.

Combine sugar, syrup, water and butter. Cook over medium heat until boiling. Stir constantly with wooden spoon and avoid splashing on sides of pan. Carefully clip candy thermometer to side of pan. Cook over medium heat, stirring occasionally, until thermometer reaches 275°F (soft-crack stage), about 30 to 35 minutes.

Boil mixture at moderate steady rate. Stir in nuts; continue cooking, stirring frequently, until it reaches 295°F (hard-crack stage), about 15 to 20 minutes.

Remove from heat and quickly sprinkle baking soda over mixture, stirring constantly. Immediately pour onto baking sheets. Candy may be stretched as it cools. Cool completely. Break into pieces. Store, tightly covered.

Cooks Note: Use of a candy thermometer is recommended.

Makes about 2/3 pound.

Submitted by: Ellen Davis