Combine sugar, corn syrup and water in a large, heavy saucepan and stir well. Cover with a lid and cook until it boils rapidly. Insert a thermometer in the pan and cook to 240º. Add peanuts. Cook to 295º, stirring constantly. Remove from heat and add butter. Stir until dissolved. Add soda and salt, stirring vigorously. Spread onto a buttered marble slab or silicone mat (to protect counter, mat should be on a baking sheet), stretching when cool enough to handle if wanting it thinner. Let cool completely and break into pieces.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.
