In a 3-quart sauce pan combine sugar, corn syrup, and water; mix well. Cook and stir until sugar dissolves. Bring to boiling and blend in margarine. Stir frequently a fter mixture reaches syrup stage (230 degrees on candy thermometer). Add peanuts when temperature reaches soft-crack stage (280 degrees). Stir constantly until mixture reaches hard-crack stage (305 degrees). Remove from heat and quickly stir in soda, mixing thoroughly. Pour onto greased baking sheets. When cool, break into pieces. Makes 2 1/2 pounds.
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