1 1/2 c. sugar
1/2 c. corn syrup (dark or light)
1/2 c. water
Dash salt
2 c. raw peanuts
1 tbsp. butter
1 tsp. baking soda
1 tsp. vanilla

Place sugar, corn syrup, water, salt and peanuts in 2 quart microproof bowl or casserole dish. Cook on Hi (maximum power) 5 minutes, then stir. Cook on Hi (max power) 13 to 15 minutes, or until syrup separates into threads. This is the hard crack stage, or 300 degrees on a candy thermometer. Check temperature with thermometer several times during the last few minutes. (Do not leave thermometer in oven while cooking.) After syrup mixture has reached correct stage, stir in butter, baking soda and vanilla until light and bubbly. Pour into buttered cookie sheet. Spread. Cool then break into pieces. Yield: 1 1/4 pounds.