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

Grease cookie sheet. In a 1 quart glass or ceramic bowl (I use a 1 quart measuring cup) thoroughly combine sugar and corn syrup. Microwave on high for 4 minutes. Remove and stir in peanuts until well coated with candy mixture, using wooden spoon. Microwave on high for 4 minutes or until candy is light brown. Remove and add butter and vanilla, stirring well. Microwave on high for 2 minutes. Using hot pads, remove bowl from microwave. Working quickly, add baking soda. Stir well so that entire candy mixture becomes foamy. Quickly pour mixture onto the greased cookie sheet, spreading with the back of a spoon or by tilting back and forth until the candy is equally distributed in a thin layer. (Thick brittle is difficult to crack after it hardens.) Cool 30 minutes in a freezer or refrigerator. Flex the pan to peel off candy. Break into pieces. Store in air-tight container. Makes about one pound.