1 cup sugar 1/2 cup light corn syrup 1/4 tsp. salt 1/4 cup water 1 cup shelled raw peanuts 2 tbsp. butter or margarine, softened 1 tsp. baking soda
HINT: Have all the ingredients for this recipe measured out and ready. This recipe requires that react quickly and you do not have time to be measuring in between.
Grease large cookie sheet. In a heavy 2 quart saucepan over medium heat, heat to boiling sugar, corn syrup, salt and water, stirring until sugar is dissolved. Stir in peanuts. Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300 degrees F. or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet.
With 2 forks, lift and pull peanut mixture into rectangle about 14" by 12"; cool. With hands, snap candy into small pieces.