3/4 cup water 3 cups granulated sugar 1 cup light Karo? syrup 4 cups shelled, raw peanuts 3 teaspoons baking soda
Combine water, sugar and Karo? syrup in heavy saucepan. Cook until sugar is dissolved. Add peanuts. Continue cooking until syrup reaches hard crack stage (285 degrees F on candy thermometer).
Remove from heat and carefully blend in baking soda, stirring hard about 3 minutes. Pour on slightly greased cookie pan with sides. Pat gently to break air bubbles. When cool, break into pieces. Store in airtight container. Will keep up to 1 month. Pecans may be substituted for peanuts.
