-
1
Coat one large cookie sheet (17x24) with nonstick cooking spray. Set aside.
-
2
In a heavy 5-quart saucepan with lid, combine sugar, corn syrup, and water. Cover pot, bring mixture to a boil over high heat, about 5 minutes. Dissolve sugar by carefully swirling pot often over burner. Keep lid on, this will prevent crystals of sugar from forming in the candy.
-
3
Once steam begins to escape from pot, remove cover and reduce heat to medium. Insert candy thermometer, continue to boil until thermometer reaches 300u00b0F (hard crack stage) and is a rich golden brown color, approximately 14-18 minutes.
-
4
Add peanuts, stirring constantly with a metal spoon until mixture reaches hard crack (300u00b0F).
-
5
Immediately remove from heat. Add butter, vanilla and baking soda. Stir with metal spoon until butter melts; mixture will be foamy. Pour mixture into prepared pan. I do not spread or stretch at this point. The brittle will be thick and honeycombed, not thin. Allow to cool at least 1 hour.
-
6
Turn brittle out of pan, snap into large or small pieces. Can be stored 6 weeks in an airtight container.
