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

Combine sugar, corn syrup and water in a 3 quart saucepan. Cook and stir until sugar dissolves. When syrup boils, blend in butter. Stir frequently after mixture reaches the syrup stage, 230 degrees. Add nuts when the temperature reaches soft crack stage, 280 degrees and stir constantly until the temperature reaches 305 degrees which is the hard crack stage. Remove from heat. Quickly stir in soda, mixing thoroughly. Pour into two cookie sheets. As the candy cools, stretch it out thin by lifting and pulling from edges, using two forks. Loosen from pans as soon as possible; turn candy over and break into pieces. Makes 2 1/2 pounds.