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Stir together sugar and corn syrup in a 1 1/2 quart casserole. Cook on high
4 minutes. Stir in peanuts. Cook on high 3 to 5 minutes until light brown.
Add butter and vanilla and blend well. Cook on high 1 to 2 minutes more.
Peanuts will be lightly browned and syrup will be very hot. Add baking soda
and gently stir until light and foamy. Pour mixture on to a lightly buttered
cookie sheet. Let cool 30 minutes to 1 hour. When cool break in to small
pieces. Store in a air tight container.
Makes about 1 pound.
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