1 1/2 c skinned raw peanuts
1 c sugar
2/3 c light corn syrup
Few grains of salt
1 T lightly salted butter
1 tsp vanilla
1 tsp baking soda

Mix peanuts, sugar, corn syrup and salt in a glass mixing bowl. Cook 7 to 9 minutes on High; mixture should be bubbling and peanuts browned. Quickly stir in butter and vanilla; cook 2 to 3 minutes longer. Add baking soda and stir quickly, just until mixture is foamy. Pour immediately onto a greased baking sheet. Let cool 15 minutes or longer. Break up peanut brittle and store in an airtight container.

Makes 1 pound and 3 ounces. Salted roasted Spanish peanuts may also be used. Put them in a dish towel, gather up corners and rub peanuts in towel to loosen skins. Pick out nuts (a few bits of skin won't spoil the look). Add with vanilla and butter.