Recipe Table of Contents

1/4 tsp baking soda
1 cup Steen's Pure Cane Syrup
1 cup sugar
2 cups chopped peanuts
1 tbsp butter or margarine

Combine syrup, sugar and butter in a 2 quart saucepan. Place over low heat; stir until sugar is dissolved. Cook over medium heat until syrup reaches 270 degrees on a candy thermometer, or when small amount syrup dropped in very cold water separates into threads which are hard but not brittle. Remove from heat, stir in baking soda and nuts. Turn into greased 8 inch square pan; spread quickly. When slightly cool, cut into squares.

YIELD: 1 3/4 pounds candy