Tasty Taubert’s Surfside Brittle

1 Cup Granulated Sugar
½ Cup Light Corn Syrup
1 and ¼ Cups Dry Roasted Peanuts
¼ Cup Dried Coconut Flakes
1 Tablespoon Butter
1 Teaspoon Vanilla Extract
1 Teaspoon Baking Soda

Generously grease baking sheet (I use Pam spray), then set aside. Prepare the required amounts of coconut flakes, butter, vanilla, and baking soda (keeping all separate), and set aside in a convenient area. In a 2 quart, or larger, microwave-proof bowl, combine sugar and corn syrup. Stir until combined. Cook in microwave, uncovered, on High for 4 minutes. Stir in peanuts with a wooden spoon. Put back in microwave, still uncovered, and cook on high for 2 ½ to 4 ½ minutes stirring quickly once each minute. When a roasted peanut smell permeates, and the color of the mixture turns to a full light brown color (this usually happens at about 3 ½ minutes) remove from the microwave. Do not wait until the mixture turns dark brown, if you see any dark brown spots beginning to form in the mixture… that means it is done. After removing from microwave, quickly add coconut flakes, butter, vanilla, and baking soda. Stir until mixture is light and foamy (about 15-20 seconds max.). Pour mixture onto the greased baking sheet, scraping sides of bowl with your wooden stirring spoon. Spread the mixture quickly into a thin sheet using a rubber spatula. Wait for the candy to cool completely (about 20 to 30 minutes), then break it into pieces and store in an airtight container. Hot, preferably boiling, water can be utilized effectively to clean the microwave bowl and spoon.