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

Combine sugar, syrup and water; bring to boil and boil about 5 minutes (until it strings). Add peanuts and cook until golden brown (290°F on candy thermometer). Add salt, soda and butter (use hard butter, not whipped or light); stir well. Pour onto lightly buttered surface; a cookie sheet or aluminum pie pans work well. Thin candy is more crisp than thick slabs. Break into pieces and store in airtight cans or bowls.