3 c. sugar
1 c. white Karo syrup
1/2 c. water
2 tsp. baking soda
1 tsp. salt
1 tbsp. butter
3 c. raw peanuts (can use 1 c. pecans & 2 c. peanuts)

Boil sugar, Karo and water until it threads, 230 degrees. Add peanuts and stir continually until brownish color, 300 degrees. Remove from fire. Add soda, salt and butter; mix well. Immediately pour on greased pan to cool; a 15 1/2" x 10 1/2" x 1" jelly roll pan works well. When completely cold, break into bite size pieces.