2 cups sugar 1 cup light corn syrup 1/2 cup water 1 cup butter 2 cups shelled peanuts 1 tsp baking soda
Combine sugar, corn syrup and water in a large pan. Cook and stir until the sugar dissolves.
When the syrup boils add the butter. Stir frequently after the mix reaches the soft ball stage (230°F)
Add peanuts at the soft crack stage (280°F) and stir constantly until the temperature reaches teh hard stage (350°F)
Remove from heat and quickly stir in the baking soda (it will foam) and pour onto 2 greased cookie sheets or what I use is an un-greased large sheet of freezer paper.
If you have a helper at this hand it's easier - as one person pours out the pan, another can use a rubber spatula and spread it as thinly as possible. The cook can do this alone, but it won't be as thin.
I double this batch almost every time I make it - it doubles fine... however I can not attest to it's keeping ability because it gets eaten too fast.