Lightly grease a cookie sheet and set aside.

In a heavy 2 quart saucepan, over medium heat, bring to a boil: sugar, salt, corn syrup, and water.

Keep stirring until sugar is dissolved, then stir in peanuts.

Set a candy thermometer in place and stir frequently until temperature reaches 300°F.

Immediately remove from heat and stir in butter and baking soda.

Pour onto cookie sheet. Using two forks, lift and pull the peanut mixture to form a rectangle about 14×12 inches.

Let cool completely, then snap into pieces.