This is the same old-fashioned recipe which required constant stirring in a black iron skillet. Stir only 4 times when microwaving.

In 1 1/2 quart casserole, stir together:

1 c. granulated sugar
1/2 c. white corn syrup

MICROWAVE AT HIGH 4 MINUTES.

Stir in:

1 c. roasted, salted peanuts

MICROWAVE AT HIGH 3 MINUTES, until light brown.

Add to syrup, blending well:

1 tsp. butter
1 tsp. vanilla extract

MICROWAVE AT HIGH 1 TO 2 MINUTES more. Peanuts will be lightly browned and syrup very hot.

Add:

1 tsp. baking soda

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.

NOTE: If raw peanuts are used, add before microwaving to the sugar-syrup mixture, along with 1/8 teaspoon salt.