1 c. sugar
1/2 c. white corn syrup
1 c. roasted, salted peanuts
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda

Power Level: High 10, microwave time: 8 to 11 minutes total

In 1 1/2 quart casserole, stir together sugar and syrup. Microwave at high 4 minutes. Stir in peanuts. Microwave at high 3 to 5 minutes until light brown. Add butter and vanilla to syrup, blending well. Microwave at high 1 to 2 minutes more. Peanuts will be lightly browned and syrup very hot. Add baking soda and gently stir until light and foamy.

Pour mixture onto lightly greased cookie sheet or unbuttered non-stick coated cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in airtight container. Makes about 1 pound.

I found that you can line the cookie sheet with wax paper for easier clean up.

NOTE: If raw peanuts are used, add before microwave, to sugar-syrup mix, along 1/8 teaspoon salt.

ALMOND BRITTLE:

Substitute 1 (7 oz.) jar dry roasted almonds for peanuts and 1 teaspoon almond extract for vanilla. Omit butter and add 1 cup (4 oz.) shredded coconut with 1 teaspoon almond extract.

PEANUT OR CASHEW BRITTLE:

Omit peanuts and add 1 cup pecan halves or 1 (7 oz.) jar dry roasted cashews.