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• 3 cups sugar
• 1 cup light corn syrup (Karo©)
• 1/2 cup water
• 1 pound raw peanuts
• 1 tablespoon butter
• 2 teaspoons baking soda
• 1 teaspoon salt

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.

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