2 c. sugar
1 c. light corn syrup
1/3 c. hot water
1 pkg. (16 oz.) shelled raw peanuts (3 c.)
1 tsp. salt
1 tbsp. butter
1 tbsp. baking soda

1. Butter 2 baking sheets, 15 1/2 x 12 inches, keep warm.

2. Cook sugar, corn syrup and water in 3 quart saucepan over medium heat, stirring occasionally, to 240 degrees on candy thermometer. Stir in peanuts and salt. Cook, stirring constantly, to 310 degrees. Remove from heat; stir in butter and baking soda.

3. Pour half of the candy onto each baking sheet; quickly spread evenly to about 1/4 inch thickness; cool. Break into candy pieces.