Peanut Brittle

1 1/2 tsp. baking soda
1 tsp. water
1 tsp. vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 Tbsp. butter or margarine
1 lb. shelled, unroasted peanuts

1. Prepare two 15 x 12 inch cookie sheets or equivalent pan area by greasing with butter or margarine. Warm the sheets so that the candy will more easily spread out thinly.

2. Mix baking soda, 1 tsp. water and vanilla. Set aside to use later.

3. Stir together sugar, 1 cup water and corn syrup in a 3-quart heavy-bottomed saucepan.

4. Heat over medium heat, stirring occasionally, until the mixture reaches 240*F on a candy thermometer (or Soft Ball stage – when a small amount dropped into very cold water forms a soft ball that flattens when
removed).

5. Stir in butter and peanuts. Continue to cook, now stirring constantly, until temperature reaches 300*F (Hard Crack stage – when a small amount dropped into very cold water separates into hard brittle threads). Watch the temperature carefully, as it’s very easy to overheat and burn it.

6. Remove from the heat immediately, stir in the baking soda mixture, and pour half of the brittle onto each cookie sheet (or divide as evenly as you can amongst the pans), spreading as thin as you can – to about 1/4 inch thick. If you don’t get it thin enough, it won’t be as ‘brittle’ as it should be.

7. Cool and break into pieces.

Makes about 2 lbs of candy. Peanut brittle makes a great Christmas gift.