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2 c. sugar
1/2 c. hot water
1 tsp. vanilla
2 c. unsalted blanched peanuts
1 c. light corn syrup
1 Tbsp. butter
1 tsp. baking soda

In 3 quart glass casserole, blend sugar, syrup, water
and butter. Microwave on High 17 minutes, stirring once or
twice during last half of cooking. Test, using either cold
water method (hard ball) or a candy thermometer (250 degrees). If
mixture needs more cooking, remove thermometer and cook 1 to 2
minutes. When mixture reaches 250 degrees, add peanuts. Microwave on
High 3 1/2 to 4 1/2 minutes or until mixture reaches hard crack
(300 degrees). Add vanilla and soda, blending well (mixture will
bubble). Pour into buttered cookie sheet. Working quickly,
cook partially by lifting edges with spatula so mixture won't
stick. When firm, but still warm, turn over. Pull mixture
thin; break into pieces.

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