In 3 quart saucepan, heat sugar, corn syrup and water. Stir until sugar dissolves. When boiling, blend in butter. Stir often after temperature reaches 230 degrees. When it reaches 280 deg, add peanuts and stir until hard crack stage (305 deg). Remove from heat, stir in baking soda and stir well. Pour onto 2 buttered cookie sheets with edges. Loosen from pan when cooled and hard. Break into pieces.
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