Instructions: In 1 1/2 quart microwavable bowl stir sugar and corn syrup.

Microwave at High (100%) 4 minutes.

Stir in nuts. Microwave 3 to 4 minutes.

Stir in margarine and vanilla. Microwave 1 to 2 minutes.

Check temperature with candy thermometer. (DO NOT USE CONVENTIONAL CANDY THERMOMETER IN MICROWAVE DURING COOKING.)

Temperature should reach 300 degrees. If temperature is below 300 degrees microwave 1 to 2 minutes longer, checking temperature after each minute.

Stir in baking soda until light and foamy.

Pour onto lightly greased cookie sheet. Spread with spatula.

Cool; break into pieces. Store in tightly covered container.

Makes about 1 1/4 pounds.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.