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Cover a cookie sheet with some aluminum foil and spray lightly with some nonstick cooking spray. In a large, microwave-safe bowl (I had best luck with one with straight sides), combine sugar, light corn syrup, peanuts and salt, and mix together. Place in the microwave and heat on high for 8 minutes, stirring well halfway through. Stir in the vanilla and butter (I left the bowl in the microwave to do this) and microwave for another 2 minutes on high. Carefully take the bowl out—it will be extremely hot! Add the baking soda and immediately stir until you see the mixture is foamy and light, but don’t over stir! Quickly pour onto the baking sheet, using a metal knife. Very hot to handle. Evenly spread to about ¾ inch think. Let cool, and then break the peanut brittle into big pieces. Store in an airtight container or zip-top bag.
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