Steve credits GE's The Microwave Guide and Cookbook for the recipe.
In a large microwaveable bowl combine:
1 ½ cup sugar
¾ cup white corn syrup
--Microwave at High for 4 minutes.
--Add a 12 oz. can of cocktail peanuts to the mix (may substitute dry roasted peanuts, cashews, pecans, almonds. Hell, shell pistachios if you want to.) Stir well. Microwave at High 3 to 5 minutes, until light brown.
Add 1 ½ teaspoon butter
Add 1 ½ teaspoon vanilla extract
--Microwave at High 1 to 2 minutes. Peanuts will be lightly browned and syrup very hot.
Add 1 ½ teaspoon baking soda
--Stir gently until light and foamy.
--Spread mixture onto lightly greased cookie sheet, or ungreased non-stick cookie sheet. Let cool ½ hour to 1 hour. Break into small pieces and store in airtight container.
This makes about 1 to 1 ½ pounds.
**Microwave power varies with make and model. You may need to adjust times accordingly.**
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