1 1/2 c. sugar
1/2 c. corn syrup
1/2 c. water
Dash salt
2 c. raw peanuts
1 tbsp. butter
1 tsp. baking soda
1 tsp. vanilla

Place sugar, corn syrup, water, salt and peanuts in 2 quart micro proof bowl or casserole. Cook on Hi (max. power) 5 minutes, then stir. Cook on Hi (max. power) 13 to 15 minutes, or until syrup separates into threads. This is the hard crack stage, or 300 degrees on a candy thermometer. Check temperature with thermometer several times during the last few minutes. (Do not leave thermometer in oven while cooking.) Stir in butter, baking soda and vanilla just until light and bubbly. Pour onto buttered cookie sheet. Spread. Cool and break into pieces. Total cooking time: 18 to 20 minutes.

Very, very good. Great as a gift.