Peanut Brittle

2 cups sugar
1 cup light corn syrup
1 cup water
2 cups raw Spanish peanuts
1/2 tsp. salt
1 Tbs.. butter
1 tsp. baking soda

Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Cook over medium heat to soft ball stage (234 degrees). Add nuts and salt. Cook to hard crack stage (305 degrees), stirring often. Remove from heat.

Quickly, stir in butter and soda. Pour at once onto 2 well-buttered 15-1/2 x 10-1/2 x 1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.
Yield: About 1-1/2 pounds of peanut brittle.