2 c. granulated sugar
1 c. light corn syrup
1/2 c. water
1 c. butter
2 c. raw or roasted peanuts
1 tsp. baking soda

Combine sugar, corn syrup and water in 3 quart saucepan. Cook and stir until sugar is dissolved. When syrup boils, blend in butter. Stir frequently after mixture reaches the syrup state (230 degrees). Add nuts when the temperature reaches soft, cracked stage (280 degrees). Stir constantly until temperature reaches the hard, cracked stage (305 degrees).

Remove from heat. Quickly stir in soda, mixing thoroughly. Pour onto two cookie sheets or two 15 1/2 x 10 1/2 x 1 inch pans. As candy cools, stretch out thin, by lifting and pulling from edges, using two forks. Loosen from pan as soon as possible. Turn candy over and break into pieces.

Makes 2 1/2 lbs.