- Combine sugar, Karo syrup and water in large pan or Dutch oven. Cook over low heat until mixture spins a thread (230°F to 235°F). Add the peanuts and, stirring constantly, cook to soft crack stage (290°F).
- Remove from heat, and quickly add the butter, soda and salt, mixing well.
- Spread the mixture thinly on 2 warm, buttered 15x10x1-inch jellyroll pans or cookie sheets. Allow to cool and break into pieces.
- Makes about 2 pounds.
Total time: 3 Hrs
Recipe editor Patricia Mitchell