2 cups sugar1 cup corn syrup
1 cup water
1-1/2 tsp. salt
3/4 lb. Raw Spanish Peanuts (found on baking aisle)
2/3 cup REAL butter
2 tsp. baking soda
In large, heavy saucepan over medium heat, combine sugar, corn syrup, water, and salt. Cook and stir with wooden spoon until it boils. Add [eanuts and butter. Continue cooking over medium heat until it reaches 280 degrees on a candy thermometer. (This will take about 23+ min. of continuous stirring once it reaches boiling again, so be patient!) Take off heat and add soda. (Don't forget to add it!) Stir and pour onto large, metal, buttered cookie sheet. Spread out and allow to cool. Break into chunks. Store in sealed container.
