1 c. sugar
1/2 cup white corn syrup
1 c. roasted salted peanuts or 1 c. raw peanuts
1 tsp. butter
1 tsp. vanilla
1 tsp baking soda

In 1 1/2 quart casserole, stir together sugar and corn syrup. Cook on high for 4 minutes add peanuts and stir will. Cook on high 3 to 5 minutes until light brown. Add butter and vanilla and blend well. Cook on high 2 minutes longer. Add baking soda. Stir quickly until light and foamy. Pour into well greased cookie sheet. Cool 15 to 20 minutes. When cool, break into small pieces and store in airtight container.