1 cup white corn syrup
½ cup water
3 cups raw Georgia peanuts
3 teaspoons margarine
1 teaspoon salt
1½ teaspoons baking soda
In a heavy 5 to 6-quart saucepan on medium heat combine the sugar, syrup, and water. Cook and stir until the sugar melts. Add the peanuts. Stir occasionally. Cook until a candy thermometer reaches 300° degrees or to the hard-crack stage. The syrup will be golden and the peanuts will pop because they have roasted. Remove from the heat and add the margarine, salt, and baking soda. Stir well. The candy will puff up. Pour the candy quickly onto greased aluminum foil. Stretch the mixture using a fork. You can stretch with your hands when it is cool enough. When completely cool, break into pieces.
YIELD: 12 TO 15 SERVINGS