Ingredients

2 cups sugar

1 cup light corn syrup

1/2 cup water

1 cup Land O Lakes® Butter, cut into chunks

2 cups raw Spanish peanuts

1 teaspoon baking soda

Directions

Butter 2 (15x10x1-inch) baking sheets; set aside.

Combine sugar, corn syrup and water in 3-quart heavy saucepan. Cook over medium heat, stirring occasionally, 8-12 minutes or until sugar is dissolved and mixture comes to a full boil.

Add butter; continue cooking, stirring occasionally, 15-25 minutes or until candy thermometer reaches 280°F, or small amount of mixture dropped into ice water forms a hard but pliable strand.

Stir in peanuts; continue cooking, stirring constantly, 10-12 minutes or until candy thermometer reaches 305°F or small amount of mixture dropped into ice water forms a hard brittle strand. Remove from heat; stir in baking soda.

Pour mixture immediately onto prepared sheets; spread evenly to about 1/4-inch thickness. Cool completely.

Break into pieces. Store in container with tight-fitting lid