I have one that was in our local newspaper years ago and it is great. I always get rave reviews when I make it and when given as a gift they come back to see if there are refills.

MICROWAVE PEANUT BRITTLE

1 cup sugar
½ cup light corn syrup
1 cup dry-roasted, salted peanuts
1 teaspoon butter
1 teaspoon vanilla
1 teaspoon baking soda, sifted or finely separated

In a 1-1/2 quart microwave glass casserole bowl, stir together the sugar and corn syrup. Microwave on high (100 percent power) 4 to 5 minutes (in 600 to 700 watt oven). Mixture should come to a vigorous boil in all areas and boil about one minute, 15 seconds.

Stir in nuts and continue microwave boiling at high for 3 to 5 more minutes until nuts start to brown. Add butter and vanilla and stir to blend well. Microwave at high for 1 to 2 more minutes, until peanuts are lightly browned and syrup is thick. At this point, threads should form when syrup drips off wooden spoon.

Carefully remove candy from microwave and add baking soda. Gently stir candy until it is uniformly light and foamy. Quickly pour mixture onto non-stick or lightly greased baking sheet. For thin brittle, quickly spread mixture as much as possible. For thicker, more foamy candy, do no spread. Let candy cool until hard and brittle, about 30 minutes, then release from baking sheet by bending sheet slightly. Break into small pieces and store in airtight container.

Makes about one pound of brittle.

NOTE: If using raw peanuts, stir peanuts into sugar-corn syrup mixture before starting to cook brittle. Add 1/8 teaspoon salt, if desired.

Have all your ingredients ready and together when you start this recipe as you have to move quickly between steps. Have your baking sheet ready when you add the baking soda to the mixture as you have to spoon it onto the baking sheet and spread it out very fast as it hardens really quick.