1 cup of raw, shelled peanuts
1 cup of granulated sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 teaspoon of butter
1 teaspoon of vanilla
1 teaspoon baking soda

Mix the peanuts, sugar, corn syrup and salt together in a microwave-safe casserole dish until well mixed.
Cook in a microwave on high for 3 1/2 minutes; open and stir the mix well; then cook on high for another 2 1/2 minutes.

Open, stir in the butter and vanilla, then microwave on high for a further 2 minutes.
Finally, remove from the microwave, open the dish, add the baking soda and stir quickly until the mix is light and foamy.

Immediately pour the mixture onto a lightly-greased baking sheet, spreading it out thinly.
Allow the mix to cool – then break it into small pieces and store in an airtight container.

Tip(I didn’t try this, but will next time): The trick to making thin, tender peanut brittle is to keep the baking sheet(s) you use warm. I recommend heating them in a conventional oven at around 200o F before you spread the peanut brittle mix. This should allow you to spread the mix 1cm to 2cm thick without it setting up.