2 cups sugar
1 cup light colored corn syrup
1/2 cup water
1/4 cup butter
2 1/2 cups raw peanuts or cashews
1 1/2 teaspoons baking soda, sifted.
Butter two large baking sheets, set aside. Butter the sides of a 3 quart heavy saucepan. In pan, combine sugar, corn syrup, water, and butter. Stir over medium high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium low; continue boiling at a moderate, steady rate, stirring occasionally until the thermometer registers 275°. Adjust heat as necessary to maintain a steady boil.
Stir in nuts, continue cooking and stirring frequently until thermometer registers 295°. Remove saucepan from heat, remove thermometer. Quickly sprinkle baking soda over corn syrup mixture, stirring constantly. Immediately pour onto prepared baking sheets. Smooth into a thin layer with a greased spatula. Cool completely, break into pieces. Store in airtight container.