3 3/4 c. sugar
1 c. water
1 1/2 c.light syrup
1 1/2 lbs. peanuts
1/4 lb. butter
1 1/2 tsp. baking soda
1 1/2 tsp. salt

Combine sugar, water and corn syrup in large kettle. Bring to boil, stirring constantly. Add peanuts and cook, stirring, until mixture reaches 280 degrees on candy thermometer (soft crack stage) and peanuts turn light tan.

Add butter, stirring until melted. Continue cooking until mixture registers 300 degrees on thermometer (hard crack stage). Remove mixture from heat. Combine baking soda and salt and stir into candy. Pour candy onto large marble slab or 3 warm buttered, 15 1/2 x 10 1/2 inch jelly roll pans. Use forks, coated with non stick vegetable spray, to quickly spread mixture as thin as possible.

Cool thoroughly, then break into pieces. Store in tightly covered container. Makes 4 pounds. Having two cooks makes pouring and spreading brittle easier.