In 2 quart microwave-proof bowl, combine sugar and corn syrup. Cook on HIGH
for 4 minutes.
Stir in peanuts with a wooden spoon. Cook on HIGH 4 to 5 minutes or until
mixture reaches 300 degrees F on microwave-proof candy thermometer (or small
amount separates into hard, brittle threads in cold water).
Blend in baking soda, stir until mixture is light and foamy.
Pour onto prepared baking sheet, spread quickly.
As candy cools, stretch into thin sheet using buttered hands. Cool completely.
Break into pieces and store in an airtight container.