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

Combine sugar and corn syrup in a 1 1/2 quart casserole; stir well. Cook in microwave oven on high 4 minutes. Stir in peanuts. Cook 3 to 5 minutes on high or until light brown. Add butter and vanilla to syrup, blending well. Cook 1 to 2 minutes more on high. Add soda and stir gently until light and foamy. Pour mixture onto lightly greased cookie sheet. Cool, break into small pieces and store in airtight container. Makes about 1 pound.

Note: If raw peanuts are used, add them and 1/8 teaspoon salt to the sugar-syrup mixture before microwaving.

VARIATION: ALMOND BRITTLE:

Substitute 7 ounce dry roasted almonds for peanuts and 1 teaspoon almond extract for vanilla.