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2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
1 cup butter
2 cups raw peanuts
1 teaspoon baking soda
Combine sugar, corn syrup and water in 3-quart saucepan. Cook and stir until sugar dissolves. When syrup boils, blend in butter. Stir frequently after mixture reaches the soft ball stage (230 degrees F). Add peanuts when the temperature reaches soft crack stage (280 degrees F) and stir constantly until temperature reaches hard stage (305 degrees F).
Remove from heat. Quickly stir in soda and pour onto 2 greased cookie sheets. As candy cools, stretch it thin by lifting and pulling from edges.
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