1 1/2 c. sugar (for pecan, use 1 3/4 c.)
1/4 c. water
1/2 c. white Karo syrup
1 tsp. baking soda (for pecan, use 1 1/4 tsp.)
1/4 tsp. salt
2 c. shelled peanuts

Combine sugar, water and Karo. Bring to boil. Stir in nuts gradually so as not to lose boil. Keep at rolling boil until peanuts pop and turn a light brown. Remove from heat. Add soda and salt, stirring well. Pour into a well-greased pan or platter. Allow to spread on its own. Cool at room temperature and break into clumps.