Ingredients

2 C. sugar
1 C. light corn syrup
1/3 C. water
1 (16 oz.) Spanish peanuts
1 Tbsp. butter or margarine
1 tsp. baking soda

Cooking Instructions

Grease two 15 1/2 x 1/2 x 12 inch baking sheets. Keep warm. Place sugar, corn syrup and water in 3-quart casserole. Cook in microwave on high for 8 to 10 minutes or until soft ball stage is reached (248 degrees on candy thermometer). Stir occasionally during cooling time. Stir in peanuts. Cook on slow cook for for 10 minutes or until hard crack stage is reached, 310 degrees. Stir in butter and baking soda. Pour half of candy onto each sheet, spreading to 1/4 inch thickness. Cool. Break into pieces. Yield: 2 pounds.
 
 
 "I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: