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Ingredients
- 2 c. sugar
- 1 c. Karo syrup (light or dark)
- 1 c. water
- 2 c. raw Spanish peanuts
- 1/2 tsp. salt
- 2 tsp. baking soda
Method
- Put sugar, syrup and water in heavy-bottom kettle.
- Cook and stir until 250°.
- Add peanuts and salt.
- Cook to 300°, stirring constantly.
- Remove from heat.
- Add baking soda; fold through, stirring just enough to mix in.
- Pour onto greased cookie sheets to cool.
- Do not spread.
- When cold, break in pieces.
