In a 1½ quart microwavable dish place the sugar, salt, syrup and nuts. Microwave on high for 4 minutes. Remove and give a quick stir.
Return to microwave and microwave for 3 ½ minutes longer.
Add vanilla and butter and stir well.
Microwave for one minute more.
Remove from microwave and stir in baking soda. Mix well.
Pour onto a well-buttered cookie sheet.
Tilt the cookie sheet to spread the peanut brittle to a thin layer.
Let cool at least one hour until solid. Break into pieces to serve.
Use caution! Everything is very HOT. Removing the bowl from the microwave, pouring the peanut brittle onto the cookie sheet, even tilting the cookie sheet to spread the peanut brittle in the cooke sheets gets warm to the touch underneath!
You can get creative with your brittle! Don’t feel like you have to stick to peanuts. You can switch up your recipe and replace the peanuts with any type of nut!
You have to work a little bit quickly when making this recipe in the microwave. You never want to let the mixture cool off for too long (until the very end). So stirring, and putting it back in the microwave in a fast manner is important!
To Store: Peanut Brittle stays fresh at room temperture for up to 8 weeks. Store in an airtight container. Do not refridgerate.
To Freeze: Let the peanut brittle cool completly and store in an airtight container in the freezer for up to 3 months.