- 1 cup sugar
- 1- 1 1/2 cup raw or roasted spanish peanuts
- Dash of salt (omit if using salted peanuts)
- 1/2 cup white Karo Syrup
- 1 T. butter
- 1 t. vanilla
- 1 1/2 t. baking soda
1. Grease baking sheet heavily,set aside. Combine sugar, corn syrup and salt in 3 quart casserole. Stir in peanuts. Microwave at high (100%) until light brown, 8 to 10 minutes, stirring once or twice.
2. Stir in remaining ingredients until light and foamy. Quickly spread on greased baking sheet. Spread as thin as possible for brittle candy. Cool, break into pieces.
*Store in airtight container at room temperature for up to 1 month. Makes about 1 pound.