|Sugar||2 Cup (32 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Spanish peanuts||2 Cup (32 tbs) (raw)|
|Baking soda||1 Teaspoon|
In heavy 3-quart saucepan combine sugar, light corn syrup,and water.
Cook and stir till sugar dissolves.
Cook over medium heat to soft ball stage (234°).
Stir in raw Spanish peanuts and salt.
Cook to hard crack stage (305°), stirring frequently.
Stir in butter or margarine and baking soda.
Pour at once onto 2 well-buttered cookie sheets, spreading with spatula.
If desired, cool slightly and pull with forks to make thinner.
Break into pieces when cooled.