2 Cups light corn syrup
1 Cup White sugar
1/2 Cup Water
1/4 Cup Real Butter (Do Not use Margarine)
2 1/2 Cups raw peanuts
1 1/2 Teaspoons Baking Powder

Prepare 2 cookies sheets by lightly spraying with Pam or butter. Butter the sides of a large heavy (cast iron) saucepan.

Combine in the pan sugar, corn syrup, water and butter. Cook over medium heat till mixture boils. Insert Candy thermometer and continue to cook over medium-to medium low heat, stirring occasionally, till the temperatures reaches 275 F., the soft crack, stage. Stir in nuts, they will cool the mixture somewhat and clump together, keep stirring to keep from burning the nuts. Continue to cook untill temperature is 295 F., the hard crack stage.

Remove pan from heat and take out the thermometer. Quickly sprinkle baking soda over the mixture, stirring constantly. Pour at once onto prepared cookie sheets, tip sheets to spread into thin layer of the cookie sheet covering most of the cookie sheet. It is important that you continue to stir until you pour the mixture as the peanuts will sink to the bottom and one sheet will have more nuts than the other.

Let cool completely and break in pieces. Store tightly covered for up to 1 month, althought it probably won't last that long. Makes about 2 Lbs.pounds of candy.