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1 c. sugar
1/2 c. light corn syrup
1 c. roasted or raw peanuts**
(Spanish if you like)
1 tsp. butter or margarine
1 tsp. vanilla
3/4 tsp. baking soda

Lightly butter a 12 x 15-inch cookie sheet. Set aside.
In a 2-quart batter bowl, stir together sugar, syrup and
peanuts. Cook on High 6 to 8 minutes or until syrup turns
lightly brown. Stir in butter and vanilla, blending well.
Cook on High for 2 minutes. Remove from oven and place on hot
pad. Syrup will be very hot. Add baking soda and gently stir
until light and foamy. Pour mixture onto cookie sheet and let
cool 30 minutes to 1 hour. When cool, break into pieces and
store in airtight container. Makes about 1 pound.
**If using raw peanuts, add 1/8 teaspoon salt before
cooking. So easy to make!

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