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.

Makes about 3 pounds.