It's really important that you read this recipe all the way through before you start. You have to move pretty quickly because the whole thing sets up really fast. I make sure I have everything measured and ready to go before I begin.
Here's what you need:
1 c. sugar
½ c. light corn syrup1 c. spanish peanuts
⅛ tsp. salt
1 tbsp. butter
1 tsp. vanilla
1 tsp. baking soda
I use my 8 cup Pyrex measuring bowl for this because it has a handle and it's much easy to pour out using the handle when it's hot! And Man, Oh Man, does it get hot!
Butter a cookie sheet and place in an oven warmed to 150 degrees for about 5 minutes. This will help the peanut brittle to spread easier.
Combine sugar and corn syrup in a glass microwave safe bowl ( I spray mine with Pam first so it's easier to clean up). Mix well and microwave on high for 4 minutes.
Remove bowl and stir, add peanuts and salt and stir again. Place back in the microwave for 3 minutes.
Stir in butter and vanilla and microwave for 1 minute.
Remove the bowl and stir in the baking soda and immediately spread thinly onto the cookie sheet.
Cool and break into pieces. Store in an airtight container.
Cook the full amount of time or the brittle will come out chewy.
Keep out of reach of husband if you're giving these as gifts.