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

Heat and stir sugar, syrup and water in 3 quart saucepan until sugar dissolves. When syrup boils blend in butter. Stir often after mixture reaches 230 degrees. At 280 degrees add nuts and stir constantly to hard crack stage (305 degrees). Remove from heat and quickly stir in baking soda. Mix well.

Pour into two cookie sheets that have ben buttered. Stretch thin by lifting and pulling from edges with forks. Stretch quickly as thin as possible. Break up when cool.