1 c. sugar
1/2 c. white corn syrup
1 c. raw Spanish peanuts
1/8 tsp. salt
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda (for fluffier brittle, add 1 1/2 tsp.)

In 1 1/2 quart casserole stir together sugar, syrup and peanuts. Microwave on high 4 minutes. Stir in salt. Microwave on high 3 to 5 minutes or until light brown. Add butter and vanilla to syrup, blending well. Microwave 1 to 2 minutes more. Add baking soda and gently stir until light and foamy. Turn onto well buttered cookie sheet. Cool and break into pieces to serve.

NOTE: Salted, roasted nuts of any kind may be used. If so, add them after the first 4 minutes of cooking.