1 lb. shelled Spanish peanuts
1 1/2 c. sugar
3/4 c. white Karo syrup
3/4 c. water
1/4 tsp. salt

Warm peanuts in oven. Boil all ingredients until hard in cold water and cracks in fingers. Add peanuts to syrup and cook until caramelized and browned. Do not get too brown.

Remove from heat and add 1/2 teaspoon baking soda. Stir well. Mixture will foam up. Spread onto well-greased pan. Cool and crack into bite sized pieces.