1 c. sugar
1/2 c. water
1/2 c. light corn syrup
1 (7 oz.) jar dry roasted peanuts (almonds or cashews)
3/4 c. shredded coconut (optional)
1 tsp. vanilla
1 tsp. baking soda

Stir together sugar, water and syrup in a 2 quart casserole. Microwave on high for 12 to 14 minutes or until bubbly. Stir in nuts; microwave on high for 4 to 6 minutes or until light brown. Stir in coconut and vanilla into syrup. Microwave on high for 1 to 2 minutes or until hard. Add baking soda; stir until light and foamy. Pour mixture onto lightly greased cookie sheet, spreading to 1/4 inch thickness. Cool and break into pieces. Yield 1 pound