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1 1/2 c. sugar
1/2 c. corn syrup
1/2 c. water
dash of salt
2 c. raw peanuts
1 Tbsp. butter or margarine
1 tsp. baking soda
1 tsp. vanilla

Place sugar, corn syrup, water, salt and peanuts in 2
quart microproof bowl or casserole. Cook on High (maximum
power) 5 minutes, then stir. Cook on High (maximum power) 13
to 15 minutes or until syrup separates into threads. This is
the hard crack stage or 300 degrees on a candy thermometer. Check
temperature with thermometer several times during the last few
minutes. (Do not leave thermometer in oven when cooking.) Stir
in butter, baking soda and vanilla just until light and bubbly.
Pour onto buttered cookie sheet. Spread. Cool and break into
pieces. Makes 1 1/4 pounds.
Note: You can use dark or light corn syrup. Obviously,
the color of your peanut brittle will differ, but both are

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