2 c. sugar
1 c. light corn syrup
1/2 c. water
1 c. butter, cut into pieces
2 c. raw Spanish peanuts

In a 3 quart saucepan, combine sugar, corn syrup and water. Cook over low heat, stirring occasionally until sugar is dissolved and mixture comes to a boil (20 to 30 minutes). Add butter and continue cooking stirring occasionally until candy thermometer reaches 280 degrees or a small amount of mixture dropped into ice water forms a pliable strand (80 to 90 minutes). Stir in peanuts.

Continue cooking stirring constantly until candy thermometer reaches 305 degrees or small amount of mixture dropped into ice water forms brittle strand (12 to 14 minutes.)

Remove from heat, stir in baking soda. Pour mixture onto 2 buttered cookie sheets. Spread about 1/4 inch thick. Cool and break into pieces.