1 1/2 c. sugar
1 c. white Karo syrup
1 tsp. salt
16 oz. raw Spanish peanuts
2 tbsp. butter
1 tbsp. baking soda

Put sugar and Karo syrup in heavy saucepan heat until 238 degrees (soft crack). Add salt and Spanish peanuts. Stir occasionally until mixture reaches 298 degrees (hard crack) shut off heat. Add the butter and baking soda. Stir quickly and pour mixture on a buttered cookie sheet. Spread out to one layer of peanuts. Cool and break into pieces.