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

In 1 1/2 quart casserole stir together sugar and syrup. Microwave at high 4 minutes.

1 c. roasted, salted peanuts

Stir in peanuts. Microwave at high 3 to 5 minutes until light brown.

1 tsp. butter
1 tsp. vanilla extract

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.

1 tsp. baking soda

Add baking soda and gently stir until light and foamy. Pour mixture into 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.

PECAN OR CASHEW BRITTLE: Omit peanuts and add 1 cup pecan halves or 1 (7 ounce) jar dry roasted cashews.