Ingredients:
2 cups sugar
1 cup light-colored corn syrup
1/2 cup water
1/4 cup butter (no substitutes)
2-1/2 cups raw peanuts or other coarsely chopped nuts
1-1/2 teaspoons baking soda, sifted

Directions:
Butter two large baking sheets; set aside. Butter sides of a heavy 3-quart saucepan. In pan combine sugar, corn syrup, butter, and water. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, till the thermometer registers 275-degrees, soft-crack stage (about 30 minutes).

Stir in nuts; continue cooking over medium-low heat, stirring frequently, till thermometer registers 295-degrees, hard crack stage (15 to 20 minutes more).

Remove pan from heat; remove thermometer. Quickly sprinkle baking soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Use two forks to lift and pull candy as it cools. Cool completely; break into pieces. Store tightly covered up to one month.

Note:  The raw nuts absorb more flavor while cooking.

Recipe makes 2-1/4 pounds (72 servings).

Nutrition information per serving:
Calories: 69
Total Fat: 3g
Saturated Fat: 1g
Cholesterol: 2mg
Sodium: 37mg
Carbohydrate: 10g
Fiber: 0
Protein: 1g