2 c. sugar
1 c. light corn syrup
1/2 c. hot water
1 tbsp. butter
2 c. unsalted blanched peanuts
1 tsp. vanilla
1 tsp. baking soda

In a 3 quart glass casserole, blend sugar, syrup, water and butter. Microwave (high) 12 to 14 minutes, stirring once or twice during last half of cooking. Test, using either cold water method (hard ball) or a candy thermometer (250 degrees). If mixture needs more cooking, remove thermometer and cook 1 to 2 minutes.

When mixture reaches 250 degrees, add blanched peanuts. Microwave (high) 3 1/2 to 4 1/2 minutes, or until mixture reaches hard crack, 300 degrees. Add vanilla and soda, blending well (mixture will bubble). Pour onto buttered cookie sheet. Working quickly, cool partially by lifting edges with spatula, so mixture won't stick. When firm but still warm, turn over. Pull mixture thin. Break into pieces when cold. Makes 2 pounds.

Be very careful when handling hot candy mixture. Cooking dish should withstand very hot temperatures. I like to use a batter bowl which is shaped like a measuring cup with a handle and holds 2 quarts. In the microwave candy takes less moisture from the air so is less sticky.