INGREDIENTS

• 1½ cups sugar
• ½ cup water
• ½ cup white Karo syrup
• 2 cups raw peanuts
• 1 stick margarine
• 2 teaspoons baking soda

PREPARATION

1. Before starting the candy, boil 2 litres of water.  You will need this for cleaning up afterwards.
2. Measure the sugar, water, and syrup in a deep pot.  Cook on high heat until bubbly.
3. Add the peanuts and cook to 280º.
4. Add the margarine and cook to 295º, stirring constantly.
5. Remove from heat.
6. Add the baking soda.  Stir gently, allowing the candy to rise completely.
7. Pour candy on buttered (or Pam’ed) cookie sheet/toast pan.
8. Allow the candy to cool completely before breaking it into pieces.
9. Store tightly!