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

Combine sugar, syrup and water. Boil until it spins a thread or (230 degrees on candy thermometer). Add peanuts and cook until golden brown and mixture reaches 320 degrees on candy thermometer. Stir constantly. Remove from heat. Add butter, baking soda and salt. Mix well until bubbling dies down. Pour into a 17 x 11 x 3/4 inch buttered pan.