A 2 quart glass measuring cup is ideal for this recipe.
| 1 1/2 | Cups | Sugar |
| 3/4 | Cup | Light corn syrup |
| 1/4 | Tsp. | Salt |
| 1 | Tbsp. | Margarine |
| 2 | Cups | Dry roasted peanuts |
| 1 | Tsp. | Vanilla |
| 1 | Tsp. | Baking soda |
Lightly grease a rimmed baking sheet. In a 2 quart glass measuring cup, stir together sugar and corn syrup until blended. Microwave, uncovered on high for 7 minutes, stirring after 3 minutes. Stir in margarine, salt, peanuts and vanilla. Microwave uncovered on high for 5-6 minutes or until candy forms hard threads when dropped into cold water or 300° on a candy thermometer.
Beat in baking soda. Mixture will be bubbly and turn a light tan. Immediately pour mixture on baking sheet and with a spatula, quickly spread out as thin as possible. For even thinner candy, let cool on baking sheet for 5-10 minutes (candy should be pliable). Lift candy slightly off sheet and stretch to desired thinness. Cool for at least 1 hour. Break into pieces. Store in airtight container.
YIELD: 1 1/2 lbs.