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2 cups sugar
1 cup light corn syrup
1 cup water
1/4 teaspoon salt
1 1/2 cup unroasted Spanish or Virginia peanuts
1 teaspoon butter
1/4 teaspoon soda
1. Combine sugar, corn syrup and water; cook over low heat, stirring until sugar dissolves.
2. Cook to soft-ball stage or 236-degrees on candy thermometer, stirring constantly.
3. Add salt and peanuts; cook to hard-crack stage or 295-degrees on thermometer, stirring constantly.
4. Remove from heat.
5. Add butter and soda; stir lightly.
6. Pour evenly onto well-greased waxed paper; cool partially, lifting around edges with knife.
7. Cool until firm; turn.
8. Cool completely, break into pieces.
9. Place in tin containers or wrap in colored wrap tied with ribbon for a great gift.
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