Swift Sweets

• 1 cup sugar
• 1/2 cup light corn syrup
• 13/4 cups dry-roasted unsalted peanuts
• 1 tablespoon butter or margarine
• 1 teaspoon vanilla
• 1 teaspoon baking soda

Generously grease a baking sheet. In 2-quart microproof bowl, combine the sugar and corn syrup. Cook on high for 4 minutes.

Stir in the peanuts with a wooden spoon. Cook the mixture on high for 4 to 5 minutes, or until mixture reaches 300 degrees F on a microproof candy thermometer (or a small amount separates into hard, brittle threads when dropped in cold water). Stir in the butter and vanilla. Blend in the baking soda; stir until the mixture is light and foamy.

Pour onto the prepared baking sheet; spread quickly. As the candy cools, stretch into a thin sheet. Break into pieces and store in an airtight container.

• Yields: 1 pound
• Preparation Time: 15 minutes

• 1/2 cup butter or margarine
• 2 ounces unsweetened baking chocolate
• 2 eggs
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 cup chopped nuts
• Confectioners sugar

Place the butter and chocolate in a 2-cup glass measure. Cook the mixture on high for 1 1/2 minutes or until the butter is melted. (The chocolate will not appear melted until it is stirred.)

Beat the eggs in a mixing bowl. Add the sugar, flour, baking powder, vanilla, and salt; blend well. Stir the flour mixture into the chocolate mixture. Stir in the nuts.

Pour the batter into a 9-inch square microproof baking dish. Microwave on high for 6 minutes. (The brownies will be moist but will become firm as they cool.) Sprinkle with confectioners sugar. Cool before cutting into squares.

• Yields: 18-20 servings
• Preparation Time: 10 minutes