Line a baking sheet with parchment paper and spray with nonstick cooking spray. Set aside.

Add white sugar and corn syrup into a large microwave safe bowl.

Microwave for 31/2- 4 minutes (see note on times). You want a large bowl because as you microwave, the mixture will grow in size and bubble.

Mix well (and quickly) when cooking is complete.

Add peanuts and return to microwave for 2-3 minutes.

Mixture will bubble and double in size again and begin to brown in color.

Stir well and quickly after cooking. Your sugar starts to harden at each step so move quickly.

Add butter and vanilla and cook for 1 minute more. Mix well. quickly.

Add baking soda and mix. Mixture will change color and look cloudy. This is normal.

Quickly pour into prepared pan and gently spread, but not too thin. It wont spread like chocolate so do not panic. If it seems too thick in some places, you can spread a bit with a spatula.

Let set to harden. I put mine in the freezer for 15 minutes to harden quickly but the normal way is 1 hour on the counter naturally cooling.

Once hard, break into bite size pieces.

Store in an airtight container on the counter. The fridge may soften the sugar so its best left on the counter.