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

In 1 1/2 quart casserole stir together sugar and syrup. Microwave at high 4 minutes. Stir in peanuts. Microwave at high 3 to 4 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. Quickly pour mixture onto lightly greased cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in airtight container. Makes 1 pound.

For Pecan or Cashew Brittle: Omit peanuts and add 1 cup pecan halves or 1 jar (7 ounce) dry roasted cashews.

For Almond Brittle: Substitute 1 jar (7 ounce) dry roasted almonds for peanuts and 1 teaspoon almond extract for vanilla.

For Coconut Brittle: Omit butter and add 1 cup shredded coconut with 1 teaspoon almond extract, for coconut brittle.