1 cup sugar

1/2 cup light corn syrup

1/4 tsp. salt

1/4 cup water

1 cup hazelnuts

2 Tbsp.. butter

1 tsp. baking soda

Grease a large cookie sheet. Set aside.

In a heavy 2-quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 700 F., or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.

Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet. With two forks, lift and pull peanut mixture into rectangle about 14 by 12 inches; cool. Snap candy into pieces. Makes 10 servings.