I have been making this for years. My aunt started making this in the 1970's. We use roasted and salted red skinned / Spanish peanuts and I use a large pyrex measuring cup so you can easily pick it up w/o burning your hands. Her recipe has 1 T water w/ the sugar and corn syrup and you put the butter and vanilla after the peanuts. Then microwave again then add the baking soda, stir until even in color, before pouring on the buttered pan. You then just shake back and forth and let set. Comes out perfect every time and easier than this recipe as there is no judging color while in the microwave - just timing.

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