In a large microwave-safe bowl, combine the granulated sugar and light corn syrup. Stir well to ensure the sugar is evenly coated.
Place the bowl in the microwave and heat on high for 4-5 minutes. Keep an eye on it to prevent overflowing. The mixture will bubble vigorously.
Carefully remove the bowl from the microwave (it will be hot!). Stir in the peanuts and unsalted butter until well combined.
Return the bowl to the microwave and heat for an additional 2-3 minutes until the mixture is golden brown.
Remove the bowl from the microwave and stir in the vanilla extract and baking soda. The mixture will bubble up again—this is normal!
Quickly pour the mixture onto a parchment-lined baking sheet. Use a spatula to spread it out evenly. Allow it to cool completely.
While the brittle cools, melt the semi-sweet chocolate chips in a double boiler or microwave-safe bowl until smooth.
Once the brittle is cooled, break it into pieces and dip each piece into the melted chocolate, ensuring it's fully coated. Place the chocolate-covered pieces back on the parchment to set.
Allow the chocolate to harden at room temperature or refrigerate for quicker results.
