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1
Melt peanut butter in top of double boiler over medium heat, stirring constantly.
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2
Reduce heat to low.
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3
Let stand, stirring occasionally.
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4
Lightly grease 16X 14-inch baking sheet.
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5
Set aside.
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6
Blend baking soda and vanilla in small bowl until smooth.
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7
Combine sugar, corn syrup and water in saucepan.
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8
Bring to a boil over medium-high heat, stirring constantly.
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9
Add nuts and butter.
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10
Return to a boil, stirring constantly.
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11
Reduce heat to medium.
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12
Boil until temperature registers 280F on candy thermometer, stirring constantly.
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13
Remove saucepan from heat.
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14
Stir in peanut butter until well blended.
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15
Stir in vanilla mixture until well blended.
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16
Immediately pour mixture evenly over prepared baking sheet.
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17
Quickly roll out brittle with buttered rolling pin to as thin as possible.
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18
Cool completely on baking sheet.
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19
Break into pieces.
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20
Store tightly covered at room temperature up to 1 week.
