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Lightly butter the two baking or [sided] cookie sheets. In a large, heavy saucepan or Dutch oven, combine the granulated sugar, brown sugar, corn syrup, water and salt. Cook over medium heat until all the sugars are dissolved. Continue to cook while stirring constantly until the mixture just begins coming to a full boil. Stirring mixture occasionally, continue to cook until a candy thermometer inserted measures 234 degrees, or the 'soft ball' stage. Stir in any and ALL nuts - 2cups, and remainder of butter. Continue to cook - stirring occasionally to keep nuts from scorching until temperature reaches 300 degrees, or what's called the 'hard crack' stage, then remove pot from heat. Stir in baking soda and vanilla extract immediately upon removing from heat - the mixture will 'foam up', giving you 'light & airy' brittle. Pour equally divided amounts onto each sheet, then tilt and turn until mixture covers it entirely. When completely cooled, 'crack' into pieces while still on sheet - do not remove brittle from sheet. Melt 3/4 pound of white chocolate in a double-boiler, making sure it's broken up for even melting until it's 'pourable', then - in a zigzag fashion or any way you'd like, pour over brittle covering entirely or leaving some spaces bare. When chocolate hardens, break brittle into pieces, remove from sheet, and store in any airtight container in a cool, dry place....enjoy!
