1 cup raw Spanish peanuts
1 cup white sugar
1/2 cup white corn syrup
1/8 teaspoon salt
1 teaspoon butter or margarine
1 teaspoon vanilla
1 teaspoon baking soda
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Stir together peanuts, sugar, syrup and salt in 1 1/2 quart microwave proof casserole dish. Place in microwave and cook 7 to 8 minutes, interrupting cooking to stir well after 5 minutes. At end of total cooking time, add butter and vanilla to syrup, blending well. Return to oven and cook 1 to 2 minutes more. Peanuts will be lightly browned and syrup very hot. Remove from microwave and add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet. Let cool, then break into small pieces and store in an air-tight container. Makes 1 pound.