|Sugar||1 Cup (16 tbs)|
|Dark corn syrup||1⁄2 Cup (8 tbs) (Or Light)|
|Dry roasted unsalted peanuts||2 Cup (32 tbs)|
|Unsalted butter||1 Teaspoon|
|Baking soda||1 Teaspoon|
Generously grease baking sheet.
Combine sugar and corn syrup in 2-quart measuring cup or bowl and cook on High 4 minutes.
Stir in peanuts using wooden spoon.
Continue cooking on High 3 minutes.
Stir in butter and vanilla and cook until candy thermometer registers 300°F (or until small amount of mixture separates into hard and brittle threads when dropped into very cold water), about 2 to 2 1/2 minutes.
Blend in baking soda and stir until mixture is light and foamy .
Pour onto prepared sheet, spreading quickly to edges using back of wooden spoon.
As candy cools, stretch into thin sheets using palms of hands.
Let cool completely .
Break into pieces.
Store pieces of peanut brittle in airtight container in cool place.