1 cup granulated sugar

1 cup packed brown sugar

1 c. light corn syrup

½ cup water

½ tsp. salt

¼ cup butter or margarine

2-3 cups raw peanuts

1 ½ tsp. baking soda

Butter 2 (15x10x1-inch) pans and set aside.  In a heavy 3-quart saucepan, combine the sugars, corn syrup, water and salt and cook and stir until the sugars dissolve.  Continue cooking until the mixture boils; stir in the butter or margarine.  Clip a candy thermometer to the side of the pan and cook, without stirring to 230°.  Cook and stir to 280°; stir in the peanuts.  Cook, stirring constantly to 300°; remove pan from the heat.  Quickly stir in the baking soda and mix well.  Pour into the buttered pans, spreading evenly.  As the candy cools, stretch it by lifting and pulling with 2 forks.  Break into pieces when cool.