Spray a rimmed cookie sheet with non-stick spray. Set aside on hot pads to protect the countertop. Use a heavy wooden spoon and have protective gear ready - hot pads and trivets, plus a spoon rest.

Combine sugar, corn syrup, peanuts and salt in a heavy microwaveable dish.

Microwave on high for 4 minutes; stir.

Microwave on high for 2 minutes; stir.

Microwave on high for 1 minute; stir.

Microwave on high for 1 minute; stir.

Add margarine and vanilla, stir.

Microwave on high for 1 minute. Working quickly, add baking soda and stir quickly - mixture will foam up. Pour immediately onto prepared cookie sheet.

Cool completely and then break into smaller pieces. Store in an airtight container.

Notes: As with all candy, temperature is important. If made on a stovetop, you would use a candy thermometer to ensure success. In the microwave that is more difficult. Several factors impact the cooking time needed - wattage of microwave, size and shape of cooking container, temperature of ingredients. So you will have to depend on your senses and some experimentation to see what works for you. I have an 1,100 watt microwave and use a Corning Visions saucepan and it comes out the same every time. When I broke my first saucepan and experimented with other dishes (large Pyrex measuring cup/bowl, etc.), I burned a lot! Seems to work best with a flat-bottomed round container.

After the first two or three cooking times, you should begin to smell peanuts and see the color begin to turn golden. The addition of margarine and vanilla will darken it up.

Be very careful with this mixture - if it gets on you, you will get a terrible burn! The cleanup might seem daunting, because the remains will harden on the cooking container and spoon very quickly. Simply run hot water over it and it will melt away.

This recipe came from one of our Product Sales customers, Darrell Kinze. I have been making it for years.