1 c. cocktail peanuts (not dry roast)
1/2 c. white corn syrup
1 tsp. butter
1 tsp. baking soda

Stir together sugar, syrup and salt in 1 1/2 quart casserole. Microwave 3 to 4 minutes, stirring well after 4 minutes. Add peanuts; cook 4 minutes more. Add butter and vanilla to mixture, blending well. Return to oven and cook 1 to 2 minutes more. Peanuts will be lightly browned and syrup very hot.

Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet; let cool 1/2 to 1 hour. When cool, break into small pieces and store in an airtight container. Makes 1 pound.