---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies
       Yield: 2 1/4 lbs.
       2 c  Sugar
       1 c  Light corn syrup
       1 c  Water
       2 c  Unroasted peanuts
            -cut in pieces
     1/4 ts Salt
       1 ts Butter or regular margarine
     1/4 ts Baking soda
   Combine sugar, corn syrup, and water in 12 heavy skillet. Cook slowly over
   medium heat, stirring constantly, until sugar is dissolved. Continue
   cooking until mixture reaches soft ball stage (236) on candy thermometer.
   Add peanuts and salt; cook to just beyond the soft crack stage (290 to
   300). Add butter and baking soda, stirring to blend (mixture will foam).
   Pour onto 2 large, buttered baking sheets or 2 large, inverted buttered
   pans. Lift candy around edges with spatula and run spatula under candy to
   cool it partially and keep it from sticking. While candy is still warm, but
   firm, turn it over and pull edges to make the brittle thinner in the
   center. When cold, break into pieces with knife handle.
   SOURCE: Farm Journal’s Great Home Cooking In America (pg. 113)