2 c. granulated sugar
1 c. light corn syrup
1/2 c. water
1 c. butter
2 to 2 1/2 c. raw or roasted peanuts
1 tsp. baking soda

Combine sugar, corn syrup, and water in 3 quart saucepan. Cook and stir till sugar dissolves. When syrup boils, blend in butter. Stir frequently after mixture reaches 230 degrees. Add nuts when the temperature reaches 280 degrees and stir constantly until temperature reaches 305 degrees. Remove from heat.

Quickly stir in soda, mixing thoroughly. Pour onto two cookie sheets. As the candy cools, stretch it out thin by lifting and pulling from edges, using two forks. Loosen from the pans as soon as possible; turn over. Break in pieces. Makes about 2 1/2 pounds.